[MC-AllEthnic-Recipes] Chinese Rainbow Fried Rice - 8 pts plus

 

                     

* 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"

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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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