Vegetable Fried Rice

Name: Vegetable Fried Rice
Ingredients: 1 egg; 1/8 teaspoon salt; 1 tablespoon low-sodium soy sauce; 1 teaspoon peanut oil; 1/2 teaspoon brown sugar; Vegetable cooking spray; 1 cup sliced celery; 1/2 cup sliced onion, cut in half; 1 cup sliced fresh mushrooms; 1 (6-ounce) package smoked tofu, crumbled; 2 cloves garlic, crushed; 3 cups cooked long-grain rice (cooked without salt or fat); 1 cup frozen English peas, thawed

13 ingredients

3 steps

Ingredients

1 egg
1/8 teaspoon salt
1 tablespoon low-sodium soy sauce
1 teaspoon peanut oil
1/2 teaspoon brown sugar
Vegetable cooking spray
1 cup sliced celery
1/2 cup sliced onion, cut in half
1 cup sliced fresh mushrooms
1 (6-ounce) package smoked tofu, crumbled
2 cloves garlic, crushed
3 cups cooked long-grain rice (cooked without salt or fat)
1 cup frozen English peas, thawed

Directions

1

Combine egg and salt, beating with a wire whisk until frothy. Set aside. Combine soy sauce, oil, and sugar. Set aside.
2

Coat a wok with cooking spray. Heat at medium-high (375°) until hot. Add celery and onion; stir-fry 2 minutes. Add mushrooms, tofu, and garlic; stir-fry 1 minute.
3

Push vegetable mixture up sides of wok, forming a well in center. Pour egg mixture into well, and stir-fry until set. Add rice, and stir-fry 1 minute. Add soy sauce mixture and peas; stir-fry 2 minutes. Serve immediately.