By DANA SPARKS
MAYO CLINIC NEWS NETWORK
This fried rice is as flavorful as your favorite takeout version and it’s packed with brown rice and veggies.
FRIED RICE WITH MUSHROOMS
Serves 4
- 2 cups brown rice, cooked
- 1 teaspoon sesame oil
- ½ cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- 1 cup sliced mushrooms
- 2 tablespoons sliced scallions
- ½ teaspoon grated fresh ginger root
- 1 teaspoon grated fresh garlic
- 2 tablespoons low-sodium soy sauce
- ¼ cup peas
- 1 cup egg substitute
Cook the rice according to the directions on the package. Set cooked rice aside. In a large nonstick saute pan, heat the oil over medium heat. Add the onion, carrot and celery. Cook for 2 minutes. Add the mushrooms, scallions, ginger and garlic. Stir constantly for 1 minute. Add the soy sauce, peas, egg and rice. Heat thoroughly.
Serving size: ½ cup
Nutritional information per 2 tablespoons: 186 calories; 2 g total fat; 0 g saturated fat; 0 g transfat; 1 g monounsaturated fat; 0 mg cholesterol; 469 mg sodium; 30 g total carbohydrate; 4 g dietary fiber; 4 g total sugars; 11 g protein.