Skinny Veggie Fried Rice
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Skinny Veggie Fried Rice could be a tremendous recipe to try. This recipe makes 2 servings with 175 calories, 5g of protein, and 9g of fat each. For $1.4 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Chinese food. A mixture of carrot, low sodium soy sauce, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by spoonacular user felicianicole. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Skinny Veggie Fried Rice, Skinny Veggie Fried Rice, and Skinny Chicken Fried Rice.
Servings: 2
Ingredients:
1 Tbsp olive oil or sesame oil
1 tsp ginger, minced
1 Tbsp garlic, minced
1 cup mushrooms, chopped
6-7 baby corns, cut in round disks
1/4 cup green onions white part, chopped (Keep the chopped green part of green onions for garnishing)
1 size carrot, chopped in small pieces
1 small size bell pepper, chopped in small pieces
1 Tbsp low sodium soy sauce
Salt to taste
Black pepper to taste
1 tsp sesame seeds
Equipment:
frying pan
wok
bowl
Cooking instruction summary:
Heat a wok or skillet on med-high and add 1 tsp oil. To it add minced ginger and 1 tsp minced garlic. Saute until fragrant but not burnt. Add mushroom pieces. Cook until tender for 5-6 minutes. Keep mushrooms along with any juices aside in a bowl. Heat wok again add 1 tsp oil. To it add remaining garlic. Saute until fragrant and add all the vegetables. Stir it all together on high flame. Add salt, black pepper and splash of soy sauce. Toss to coat and let them cook for few more minutes until they get tender but not soft. You want veggies to be cooked but with a little crunch. Now add the cold already cooked rice and stir it so it all gets mixed together. Do with a gentle hand. Let the rice get warm at med- high flame.Add the remaining 1 tsp oil along with salt, black pepper and soy sauce. Add the mushrooms and tofu(if using). Mix it all together. Toss and taste. Garnish with chopped green parts of green onions and sesame seeds.
Step by step:
1. Heat a wok or skillet on med-high and add 1 tsp oil. To it add minced ginger and 1 tsp minced garlic.
2. Saute until fragrant but not burnt.
3. Add mushroom pieces. Cook until tender for 5-6 minutes. Keep mushrooms along with any juices aside in a bowl.
4. Heat wok again add 1 tsp oil. To it add remaining garlic.
5. Saute until fragrant and add all the vegetables. Stir it all together on high flame.
6. Add salt, black pepper and splash of soy sauce. Toss to coat and let them cook for few more minutes until they get tender but not soft. You want veggies to be cooked but with a little crunch. Now add the cold already cooked rice and stir it so it all gets mixed together. Do with a gentle hand.
7. Let the rice get warm at med- high flame.
8. Add the remaining 1 tsp oil along with salt, black pepper and soy sauce.
9. Add the mushrooms and tofu(if using).
10. Mix it all together. Toss and taste.
11. Garnish with chopped green parts of green onions and sesame seeds.
Nutrition Information:
covered percent of daily need
