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.

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