Vegetable Fried Rice with Pecans and Ginger (Cooking Light)
Vegetable Fried Rice with Pecans and Ginger
Cooking spray
2 cups thinly sliced shiitake mushroom caps (about 3 ounces)
2 teaspoons olive oil
2 cups hot cooked basmati rice
1 1/2 cups (1/2-inch) diagonally cut asparagus
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped pecans, toasted
2 tablespoons low-sodium soy sauce
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Remove mushrooms from pan. Heat oil in pan. Add the rice, asparagus, ginger, salt, and pepper; cook 5 minutes, stirring frequently. Add the mushrooms, pecans, and soy sauce; cook 1 minute or until hot.
Yield: 4 servings (serving size: 3/4 cup)
CALORIES 194 (30% from fat); FAT 6.4g (sat 0.7g,mono 4g,poly 1.2g); IRON 2.1mg; CHOLESTEROL 0.0mg; CALCIUM 27mg; CARBOHYDRATE 30.5g; SODIUM 391mg; PROTEIN 4.8g; FIBER 2.4g
Cooking Light, MAY 2001
Cooking spray
2 cups thinly sliced shiitake mushroom caps (about 3 ounces)
2 teaspoons olive oil
2 cups hot cooked basmati rice
1 1/2 cups (1/2-inch) diagonally cut asparagus
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped pecans, toasted
2 tablespoons low-sodium soy sauce
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Remove mushrooms from pan. Heat oil in pan. Add the rice, asparagus, ginger, salt, and pepper; cook 5 minutes, stirring frequently. Add the mushrooms, pecans, and soy sauce; cook 1 minute or until hot.
Yield: 4 servings (serving size: 3/4 cup)
CALORIES 194 (30% from fat); FAT 6.4g (sat 0.7g,mono 4g,poly 1.2g); IRON 2.1mg; CHOLESTEROL 0.0mg; CALCIUM 27mg; CARBOHYDRATE 30.5g; SODIUM 391mg; PROTEIN 4.8g; FIBER 2.4g
Cooking Light, MAY 2001
0
Replies
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Vegetable Fried Rice with Pecans and Ginger
Cooking spray
2 cups thinly sliced shiitake mushroom caps (about 3 ounces)
2 teaspoons olive oil
2 cups hot cooked basmati rice
1 1/2 cups (1/2-inch) diagonally cut asparagus
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped pecans, toasted
2 tablespoons low-sodium soy sauce
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Remove mushrooms from pan. Heat oil in pan. Add the rice, asparagus, ginger, salt, and pepper; cook 5 minutes, stirring frequently. Add the mushrooms, pecans, and soy sauce; cook 1 minute or until hot.
Yield: 4 servings (serving size: 3/4 cup)
CALORIES 194 (30% from fat); FAT 6.4g (sat 0.7g,mono 4g,poly 1.2g); IRON 2.1mg; CHOLESTEROL 0.0mg; CALCIUM 27mg; CARBOHYDRATE 30.5g; SODIUM 391mg; PROTEIN 4.8g; FIBER 2.4g
Cooking Light, MAY 20010 -
this sounds yummy0
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Just a note (I learned this from a friend of mine who is Chinese)...
The best rice to use for fried rice is a day old, so its an awesome way to get rid of leftovers from the night before!0 -
Not that there's anything wrong with vegetarien, but I bet some chicken in here would be awesome!0
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Not that there's anything wrong with vegetarien, but I bet some chicken in here would be awesome!0
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