Fried Rice
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 1/2 |
cups |
cooked rice -- cooled |
|
2 |
whole |
eggs |
|
2 |
whole |
shallots -- minced |
|
1 |
clove |
garlic -- minced |
| 1 | teaspoon | ginger root - minced fine |
|
1/4 |
teaspoon |
seasoned salt |
|
8 |
ounces |
mushrooms -- sliced |
|
1 |
cup |
frozen green peas |
|
3 |
tablespoons |
soy sauce -- low sodium |
|
4 |
tablespoons |
vegetable oil |
| Heat wok or large skillet over medium heat. Add 1 tablespoon oil. Lightly beat eggs with salt. Add egg mixture to wok and cook until soft curdles form. Remove from wok and set aside. |
| Increase heat to medium-high and add 1 tablespoon oil. Stir-fry shallots, ginger and garlic until soft. |
| Add mushrooms and peas and stir-fry until heated through about 2 minutes. Remove from wok and set aside. |
| Add remaining 2 tablespoons of oil to wok. Rub rice with hands to separate and add to wok. Stir-fry about 2 minutes or until hot. |
| Add vegetable mixture, soy sauce, and eggs. Heat 1 minute or until heated
through.
Makes 6 servings. |
| Per Serving: 318 Calories; 11g Fat (31.9% calories from fat); 8g Protein; 465g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 412mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. |