Fried Rice with Peppers, Onions and Shiitake Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings (can be doubled)
- 1/2 teaspoon salt
- 1 1/2 cups water
- 2 1/2 tablespoons vegetable oil
- 2 teaspoons minced peeled fresh ginger
- 3/4 cup long-grain white rice
- 2 large eggs, beaten to blend
- Carbohydrate 74 g(25%)
- Cholesterol 186 mg(62%)
- Fat 24 g(36%)
- Fiber 4 g(17%)
- Protein 16 g(31%)
- Saturated Fat 3 g(14%)
- Sodium 1114 mg(46%)
- Calories 564
Preparation Bring 1 1/2 cups water and salt to boil in medium saucepan over high heat. Mix in rice. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 18 minutes. Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add eggs. Cook without stirring until eggs are set and bottom is brown, lifting edge of eggs occasionally to let uncooked portion run underneath, about 3 minutes. Turn out egg pancake. Cut in half, then cut crosswise into thin strips. Heat 1 1/2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; Sauté 4 minutes. Add pepper and ginger; Sauté 3 minutes. Add rice, egg strips, onions and 1 tablespoon soy sauce; toss. Season with salt and pepper. Serve, passing more soy sauce, if desired.
Preparation Bring 1 1/2 cups water and salt to boil in medium saucepan over high heat. Mix in rice. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 18 minutes. Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add eggs. Cook without stirring until eggs are set and bottom is brown, lifting edge of eggs occasionally to let uncooked portion run underneath, about 3 minutes. Turn out egg pancake. Cut in half, then cut crosswise into thin strips. Heat 1 1/2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; Sauté 4 minutes. Add pepper and ginger; Sauté 3 minutes. Add rice, egg strips, onions and 1 tablespoon soy sauce; toss. Season with salt and pepper. Serve, passing more soy sauce, if desired.
