Vegetable Fried Rice

fried rice pic

Start to finish: 20 minutes
Makes 4 servings
Nutritional facts per serving: 314 calories, 10g fat, 45 carbohydrates



1 teaspoon toasted sesame oil or cooking oil
2 eggs, slightly beaten
1/3 cup rice vinegar
1/4 cup soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 tablespoon cooking oil
1 cup fresh sliced mushrooms
1 teaspoon minced garlic (2 cloves)
2 8.8-ounce pouches cooked long-grain rice
1/2 cup loose-packed frozen peas
1 2-ounce jar diced pimientos, drained
1/4 cup chopped peanuts (optional)


--In a large skillet heat sesame oil over medium heat. Add half of the egg, lifting and tilting the skillet to form a thin layer (egg may not completely cover the bottom of the skillet). Cook about 1 minute or until egg sets. Invert skillet over a baking sheet to remove cooked egg; cut into strips and set aside. Repeat with remaining egg. In a small bowl stir together vinegar, soy sauce, ginger, and crushed red pepper, set aside.

--In the same skillet heat cooking oil over medium-high heat. Add mushrooms and garlic, cook about 3 minutes or until mushrooms are tender. Stir in rice, frozen peas, and pimientos. Cook and stir about 2 minutes or until heated through and liquid is nearly evaporated. Stir in egg strips. If desired, sprinkle individual servings with chopped peanuts.

chopsticks pic

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