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Jim Coleman Recipes

Vegetable Fried Rice

For this recipe you will need:

  • 1 cup sliced fresh shiitake mushrooms
  • ¼ cup reduced-sodium vegetable broth
  • 1 cup Chinese long beans or fresh green beans, cut into 1-inch pieces
  • 1 cup sliced bok choy
  • 1 cup sliced carrots
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 4 green onions, bias-sliced into 1-inch pieces
  • 1 cup bean sprouts
  • 2 cups cold cooked long grain brown rice
  • 2 tablespoons light soy sauce
  • 1 tablespoon water

To prepare this recipe:

Trim stems from mushrooms and discard. Slice mushrooms; set aside.

Heat broth in a large, nonstick wok or skillet. Add beans, bok choy, carrots, ginger, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender.

Add green onions and sprouts to wok; cook and stir for 2 minutes.

Add mushrooms to wok; cook and stir for 1 minute more.

Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through.

Makes 4 side-dish servings



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