Vegetable Fried Brown Rice
Serves 4.
For the recipe for a big batch of brown rice, go to www.desperationdinners.com.
Cooking-oil spray
2 eggs
1 large onion (for about 1 c. chopped)
10 to 12 baby carrots (for 1 c. chopped)
1 tbsp. peanut or other vegetable oil
1 (8 oz.) pkg. sliced fresh mushrooms
1 tbsp. bottled minced garlic
1/4c. sherry wine (not cooking sherry)
3 tbsp. reduced-sodium soy sauce
4 c. cooked brown rice (see Note)
1 to 2 bunches green onions (for3/4c. chopped)
1 c. frozen green peas
11/2tbsp. Asian (dark) sesame oil
Directions
Spray an extra-deep, 12-inch nonstick skillet with cooking-oil spray and begin to heat it on medium. Beat the eggs lightly, pour them into the skillet and cook without stirring (as you would an omelet) until they are almost dry. Remove to a plate and set aside.
While the eggs cook, peel and coarsely chop the onion, and set it aside. Coarsely chop the carrots and set aside. Heat the peanut oil in the same skillet over medium-high heat. Add the onion and carrots and cook, stirring from time to time, for 2 minutes. Add the mushrooms and garlic, and cook and stir for 2 more minutes. Add the sherry, soy sauce and cooked rice. Continue to cook, stirring from time to time.
Meanwhile, slice the green onions, using all of the white parts and enough of the tender green tops to make3/4cup. Once sliced, add the green onions, peas and sesame oil. Cut the egg into thin strips, add them to the pan and stir and toss to mix well. Serve at once, passing extra soy sauce at the table, if desired.
Nutrition information per serving:
Calories422Fat13 gSodium1,033 mg
Carbohydrates63 gSaturated fat3 gCalcium81 mg
Protein13 gCholesterol106 mgDietary fiber10 g
Diabetic exchanges per serving: 4 bread/starch, 2½ fat.
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