Vegetable Fried Rice

Vegetable Fried Rice Ingredients

1 1/2 tb Vegetable oil	16 oz Frozen mixed vegetables;
1 md Onion; quartered and sliced	4 Green onions; minced, up to
2 ts Minced garlic	4 c Cooked brown or white rice;
1 ts Peeled grated fresh ginger	1 ts Asian sesame oil
1 8 oz pkg. shredded cabbage	3 tb Soy sauce; or to taste
1 tb Water; up to 2	Freshly ground black pepper;

Instructions for Vegetable Fried Rice

6 SERVINGS DAIRY-FREE This tasty version of a take-out favorite can be made quickly, whether or not you cooked extra rice the previous night. MEAL PLAN: Serve with a simple salad of mixed greens (mesclun) and small peeled and sectioned seedless oranges, dressed in a natural low-fat vinaigrette. Heat veggie burgers or soy sausages on a large skillet or griddle to serve alongside the rice. IN WOK or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add cabbage and water. Cover and cook, stirring occasionally, until cabbage is tender, 5 minutes. Add mixed vegetables and green onions and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil, then season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes, then serve. Per serving: 253 cal.; 7g prot.; 6g total fat (1g sat. Fat); 45g carb.; 0 chol.; 564mg sod.; 8g fiber Converted by MC_Buster. Recipe by: Vegetarian Times, January 1999, page 31 Converted by MM_Buster v2.0l.

Main Ingredient: RiceCuisine: Uncategorized

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