* Exported from MasterCook *
Chinese Rainbow Fried Rice
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups leftover cooked white rice
2 Tablespoons peanut oil -- or vegetable oil
1 scallion -- finely chopped
1 garlic clove -- finely chopped
4 fresh mushrooms -- or 5, shiitake, cremini, or white button, finely chopped
1/4 cup frozen peas
1 large red bell pepper -- diced
1 large yellow bell pepper -- diced
1 large purple cabbage leaves -- or 2, chopped
2 Tablespoons soy sauce
1 teaspoon sesame oil
Break up the cold cooked rice into smaller clumps.
Heat a wok or large skillet over medium-high heat until a bead of water
sizzles and evaporates on contact. Add the peanut oil and swirl to coat
the bottom and sides. Add the scallions and garlic, and stir-fry until
just fragrant, about 20 seconds. Add the mushrooms, peas, red and yellow
peppers, and cabbage and stir-fry for another 1 to 2 minutes.
Stir in the rice, breaking up any remaining clumps with a spatula. Drizzle
the soy sauce and sesame oil over the rice. Continue cooking the rice,
stirring constantly, until the rice starts to turn golden and is well
mixed with vegetables, 2 to 3 minutes. Transfer to a large bowl or plate
and serve hot.
Makes 4 side-dish servings
AuthorNote: The beauty of vegetarian versions of fried rice is that they
can be as colorful as your supermarket's produce section or local farmer's
market allows. I like to use the peas, purple cabbage, and red and yellow
bell peppers to go with the blackish shiitake mushrooms. Remember to break
up your leftover rice into smaller clumps before it goes into the wok, so
that it fries up and develops a crispy texture more easily.
Cuisine:
"Asian"
Source:
"Chinese Takeout Cookbook by Diana Kuan, 2012"
S(Formatted by Chupa Babi):
"March 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 286 Calories; 9g Fat (26.9%
calories from fat); 6g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 531mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1
1/2 Fat.
Nutr. Assoc. : 26023 0 0 0 0 0 0 0 0 0 0
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