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, .