This healthy take on fried rice mixes brown rice with a variety of tasty veggies. Shiitake mushroom stems are tougher than the delicate caps but packed with flavour, so reserve them for homemade vegetable stock. Use the stock as a base for mushroom soup or substitute for the vegetable broth in this recipe.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2014
Ingredients
Method
In large saucepan, combine broth, rice, garlic, green onions and celery; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 15 minutes. Stir in peas; cover and cook until no liquid remains, about 5 minutes. Let stand, covered, for 10 minutes; fluff with fork.Meanwhile, in large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; cook mushrooms, stirring, until softened, about 5 minutes. Stir in spinach; cook, stirring, until wilted, about 2 minutes. Transfer to bowl; keep warm.
Add remaining oil to pan; cook eggs over medium heat, stirring, just until set, about 2 minutes. Add egg and mushroom mixture to rice. Stir in soy sauce and hot sauce; toss to combine.
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 708 mg
- Sugars 4 g
- Protein 14 g
- Calories 361.0
- Total fat 10 g
- Potassium 734 mg
- Cholesterol 91 mg
- Saturated fat 2 g
- Total carbohydrate 55 g
%RDI
- Iron 26.0
- Folate 50.0
- Calcium 10.0
- Vitamin A 54.0
- Vitamin C 22.0
