Stir-Fried Rice with Oriental Vegetables
Making stir-fried rice is great way to use up leftover rice. This version is packed with vegetables.
Ingredients
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1 cup sliced fresh shiitake, oyster, or button mushrooms
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1/4 cup reduced-sodium chicken broth or beef broth
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1 cup Chinese long beans or fresh green beans, cut into 1-inch pieces
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1 cup sliced bok choy
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1 cup sliced carrots
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2 teaspoons grated fresh ginger
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2 cloves garlic, minced
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4 green onions, bias-sliced into 1-inch pieces
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1 cup bean sprouts
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2 cups cold cooked long grain white or brown rice
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2 tablespoons light soy sauce
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1 tablespoon water
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Green onion fans or curls (optional)
Directions
1.
Trim stems from mushrooms and discard. Slice mushrooms; set aside.
2.
Heat broth in a large nonstick wok or skillet. Add beans, bok choy, carrots, ginger, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender. Add green onions and sprouts to wok; cook and stir for 2 minutes. Add mushrooms to wok; cook and stir for 1 minute more. Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through. If desired, garnish with green onion fans or curls. Makes 4 side-dish servings.
Nutrition information
Calories 156, Total Fat 1 g, Sodium 299 mg, Carbohydrate 33 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 91%, Vitamin C 27%, Calcium 4%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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