Stir-Fried Rice with Oriental Vegetables

Making stir-fried rice is great way to use up leftover rice. This version is packed with vegetables.


Stir-Fried Rice with Oriental Vegetables

by 2  people


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Ingredients
  • 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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  • cloves garlic, minced
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  • 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)
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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
Per serving: 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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Related Recipe
Vegetable Fried Rice
Vegetable Fried Rice

Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.

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