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Tuesday, June 26, 2018

Quick Egg and Veggie Fried Rice


Everyone needs a fried rice recipe in his or her repertoire because it's great for using up leftovers. When you don't have any meat in the fridge or freezer, you'll likely have eggs on hand to turn what's normally a side dish into this complete meal.

By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: May 2014

Prep time 25 minutes
Total time 25 minutes
Portion size 4  servings

2 tbsp (30 mL) vegetable oil
3 green onions, thinly sliced (light and dark green parts separated)
1-1/2 cups (375 mL) sliced stemmed mushrooms, such as shiitake or cremini
1 carrot, diced
3 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
5 cups (1.25 L) cold cooked rice
1/2 cup (125 mL) frozen peas
4 eggs, beaten
2 tbsp (30 mL) sodium-reduced soy sauce
1 tbsp (15 mL) oyster sauce
2 tsp (10 mL) Sriracha, or other Asian chili sauce
1 tsp (5 mL) sesame oil

In a wok or large nonstick skillet, heat vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute.

 Add mushrooms, carrot, garlic, and ginger; cook, stirring, until softened, about 3 minutes.

 Stir in rice and peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into a ring around the edge of the pan, leaving space in the center; pour eggs into the center. Cook, stirring eggs occasionally until softly scrambled, about 2 minutes. 

 Stir in rice mixture, soy sauce, oyster sauce, sriracha and sesame oil; cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.

Nutritional Information PER SERVING: about
cal 444 pro 14g total fat 14g sat. fat 2g  
carb 65g dietary fibre 3g sugar 3g chol 183mg  
sodium 542mg potassium 315mg    
calcium 6 iron 14 vit A 46 vit C 7  
folate 25

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