Fried rice with bok choy, ham, and egg

Yield: 5 Servings

Measure Ingredient
½ cup Water
½ ounce Dried shiitake mushrooms
1 tablespoon Vegetable oil, divided
½ cup Frozen egg substitute, thawed
1 teaspoon Peeled minced gingerroot
2 \N Cloves garlic, minced
2 cups Julienne-cut bok choy, (2-inch)
¼ pounds Lean lower-salt smoked ham
3 cups Cooked rice, cooked without salt or fat
¼ cup No-salt-added chicken broth
¼ teaspoon Salt
¼ teaspoon Pepper

Combine ½ cup water and mushrooms in a saucepan, and bring to a boil; remove from heat. Cover; let stand 30 minutes.

Drain mushrooms, reserving 3 tablespoons cooking liquid. Remove and discard stems. Chop caps; set aside.

Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add egg; tilt skillet so egg covers bottom. Cook 1-½ minutes or until set. Remove egg; cut into 1-inch strips. Set aside.

Heat remaining oil in skillet. Add gingerroot and garlic; stir-fry 30 seconds. Add mushroom caps, bok choy, and ham; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add reserved mushroom cooking liquid, egg strips, broth, salt, and pepper. Increase heat to high, and stir-fry 2 minutes or until liquid is nearly absorbed. Yield: 5 servings (serving size: 1 cup).

Per serving: 265 Calories; 7g Fat (24% calories from fat); 12g Protein; 39g Carbohydrate; 11mg Cholesterol; 525mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 151 Posted to MC-Recipe Digest V1 #433 by igor@... on Jan 28, 1997.

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