Monday, September 1, 2008

Vegetable Fried Rice






When making fried rice, be sure to start with thoroughly chilled, cooked rice. During chilling much of the moisture in the rice evaporates. This allows the oil to coat the grains during stir-frying to keep them from sticking together. Enjoy this another fried rice recipe from Wok Cuisine cook book.



8 dried mushrooms
1 beaten egg
3 tbsp soy sauce
3 tbsp rice wine or dry white wine
1/8 tsp pepper
1 tbsp cooking oil
1 cup loose-pack frozen green beans, thawed and well-drained
1 medium stalk celery, bias sliced (1/2 cup)
1 small onion, halved and sliced (1/3 cup)
1/2 of an 8-ounce can bamboo shoots, drained
2 cups chilled cooked rice
1/4 cup peanut halves

*In a mixing bowl soak the mushrooms for 30 minutes in enough warm water to cover. Rinse well and squeeze to drain thoroughly. Chop mushrooms, discarding stems. In a small bowl combine the beaten egg, soy sauce, rice wine or white wine and pepper. Set aside.


*Pour 1 tbsp cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add thawed green beans, celery and onion; stir-fry for 3 to 4 minutes or till crisp-tender. Remove the vegetables from the wok. Add the mushrooms and bamboo shoots; stir-fry for 1 minute. Return all vegetabls to the wok. Add the cooked rice. While stirring rice mixture constantly, drizzle egg mixture over rice. Cook and stir for 6-8 minutes or till mixture is heated through. Sprinkle with peanut halves. Serve immediately. Makes 4 side-dish servings.

Nutritional information per serving: 290 calories, 9 g protein, 42 g carbohydrate, 10g fat (2 g saturated), 53 mg cholesterol, 849 mg sodium, 382 mg potassium.

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