Vegetable Fried Rice
Epicure's recipe has the same great taste as the restaurant versions, without all the added fat and sodium!
Perfectly Balance Your Plate
Serve with grilled fish seasoned with Epicure Asian Stir-fry Seasoning
1 tbsp vegetable oil
6 mushrooms, sliced
1 carrot, diced
1 bell pepper, diced
1 tsp Teriyaki Sauce Mix
4 cups cooked, cold brown rice
1⁄4 cup low-sodium soy sauce
4 green onions, sliced
1⁄2 cup fresh or frozen peas
- Heat oil over medium-high heat in Wok or a frying pan.
- Stir-fry mushrooms, carrots and pepper with Asian Stir-fry Seasoning and Teriyaki Seasoning for 2 minutes, tossing frequently.
- Add rice and stir vigorously until heated through. Add soy sauce, onions and peas. Stir constantly until heated through. Serve hot.
Per serving: Calories 320, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 59 g (Fibre 7 g, Sugars 4 g), Protein 8 g.
A wonderful way to use leftover rice. Simply freeze in individual- or family-sized portions.