Vegetarian Fried Rice

Make it a Meal

Add these dishes to make a full meal:

Hunan Hot and Sour Soup

Sesame Noodles (cold)

Moist Banana Cake

Wine Pairings

Any type of rice or combination of vegetables works in this Asian favorite.

Preparation facts

Servings: 4

Yield: 8 cups (1.9L)

Ingredients

1/2 cup (120mL) vegetable broth

3 Tbs (45mL) soy sauce, low sodium

2 tsp (10mL) sesame oil

3 cloves garlic, minced

1 Tbs (7g) ginger root, minced

1 cup (150g) carrots, sliced diagonally

1 cup (115g) broccoli florets

1 cup (150g) celery, sliced diagonally

1 cup (90g) mushrooms, sliced (white or shiitake)

1 1/2 cups (85g) bean sprouts

4 cups (200g) cooked rice, white or brown

Directions

Mix together broth and soy sauce in a small bowl; set aside.

In a wok or large skillet, heat oil until hot. Add garlic and ginger root and stir fry for 1 minute. Add carrots and broccoli and continue stirring over medium heat for 2–3 minutes. Add celery and cook for 1–2 minutes. Stir in mushrooms and sprouts, stir fry for 1 minute. Add rice and broth mixture and continue to stir fry until rice is heated through.

Nutrition facts

Serving Size 1 serving

Calories 285

Calories from Fat 29 (10%)

% Daily Value*

5%Total Fat 3g

3%Saturated Fat 0.6g

Polyunsaturated Fat 1.3g

Monounsaturated Fat 1.1g

0%Cholesterol 0mg

25%Sodium 607mg

13%Potassium 470mg

19%Total Carbohydrate 56g

13%Dietary Fiber 3.2g

Sugars 5g

Sugar Alcohols 0g

17%Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath