Stir fried rice

Yield: 4 Servings

Measure Ingredient
1 teaspoon Broth
1 \N Clove (small) garlic; minced
¼ cup Egg substitute or egg white
½ cup Cooked brown or basmati rice
4 mediums Mushrooms; sliced
1 dash Ground white pepper
½ cup Shredded carrot
1 teaspoon Tamari
1 tablespoon Minced red bell pepper
¼ cup Frozen peas
1 tablespoon Chopped celery
½ \N Green onion (both green and white parts)

From: Gretchen Gregory <livrite@...> Date: Fri, 16 Aug 1996 08:27:35 -0700 Jennette asked for a stir-fried rice recipe that tastes like the real thing. Well, I can tell the difference with this one, but it is NTL very, very good. It is slightly changed from a recipe in one of my cookbooks--I think called the Single Gormet, which is a pretty healthy cookbook to begin with.

In medium skillet over medium heat, heat =BD tsp. broth. Add egg substitute and scramble until almost set (less than 1 minute). Spoon eggs into a bowl, cover, and set aside. In the same pan, heat remaining broth over medium-high heat. Add mushrooms, carrot, bell pepper, celery, and green onion; stir-fry until vegetables are tender, about 3 minutes. Add garlic; stir-fry 30 seconds longer. Add rice and stir-fry about 3 minutes.

Reduce heat to medium; stir in tamari and white pepper. Stir in peas and reserved eggs; cook until heated through, stirring occasionally. Taste; adjust seasonings.

fatfree digest V96 #227

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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