Teriyaki Fried Rice
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
cups |
cooked rice -- cooled |
|
2 |
whole |
eggs |
|
1/4 |
teaspoon |
salt |
|
4 |
tablespoons |
salad oil |
|
1 |
small |
shallot -- chopped |
|
1 |
clove |
garlic -- minced |
|
1 |
cup |
peas |
|
4 |
ounces |
mushrooms -- sliced |
| 5 | ounces | water chestnuts -- sliced |
|
4 |
tablespoons |
low-sodium teriyaki sauce |
|
1 |
teaspoon |
five-spice powder |
| Rub together the rice with wet hands so that the grains are separated; set aside. In a small bowl, lightly beat together eggs and salt. |
| Heat a wok over medium heat; when wok is hot, add 1 tablespoon of oil. When oil is hot, add eggs and cook, until soft curds form; remove from wok and set aside. |
| Increase heat to medium-high; add 1 tablespoon more of oil. When oil is hot add shallot. Stir-fry until shallot is soft; then add garlic, water chestnuts, peas and mushrooms. Stir-fry until heated through; about 2 minutes. Remove from wok and set aside. |
| Pour remaining oil into wok. When oil is hot add rice and stir-fry until
heated through; about 2 minutes. Stir in vegetables, eggs, teriyaki sauce
and Chinese Five Spice. Stir mixture gently, breaking eggs into small pieces.
Makes 6 servings. |
| Per Serving: 273 Calories; 11g Fat (36.9% calories from fat); 7g Protein; 36g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 265mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat. |