Vegetable Fried Rice

Recipe Ingredients

1 1/2 tablespoons	22ml	Vegetable oil
1 tablespoon	15ml	Onion - quartered, sliced (medium)
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Grated fresh ginger
1		Shredded cabbage - (8 oz)
4 cups	640g / 22oz	Cooked long-grain rice - (to 5)
1		Bag frozen mixed vegetables - (16 oz) - thawed
5		Scallions, white and light green parts - finely chopped
1 teaspoon	5ml	Asian sesame oil - (optional)

Recipe Instructions

In wok or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add 2 tablespoons water and cabbage.

Cover and cook, stirring occasionally, until cabbage is tender, 5 to 7 minutes.

Add mixed vegetables and scallions, and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil if using. Season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes. Serve immediately.

This recipe yields 6 servings.

Per Per Serving: 260 Cal; 7g Prot; 5g Total Fat (1 Sat. Fat); 48g Carb.; 0mg Chol; 50mg Sod.; 7g Fiber.

Description:

"This tasty version of a take-out favorite can be made in a snap with quick-cooking brown rice."

Source:
Vegetarian Times, June 2002

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