Side Pannel
Fried Rice with Bok Choy, Ham, and Egg
Fried Rice with Bok Choy, Ham, and Egg
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 1/2 c Water
- 1/2 oz Dried shiitake mushrooms
- 1 tb Vegetable oil, divided
- 1/2 c Frozen egg substitute,
- -thawed
- 1 ts Peeled minced gingerroot
- 2 Cloves garlic, minced
- 2 c Julienne-cut bok choy,
- -(2-inch)
- 1/4 lb Lean lower-salt smoked ham
- 3 c Cooked rice, cooked without
- -salt or fat
- 1/4 c No-salt-added chicken broth
- 1/4 ts Salt
- 1/4 ts Pepper
Directions
Combine 1/2 cup water and mushrooms in a saucepan, and bring to a boil;
remove from heat. Cover; let stand 30 minutes.
Drain mushrooms, reserving 3 tablespoons cooking liquid. Remove and discard
stems. Chop caps; set aside.
Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add egg;
tilt skillet so egg covers bottom. Cook 1-1/2 minutes or until set. Remove
egg; cut into 1-inch strips. Set aside.
Heat remaining oil in skillet. Add gingerroot and garlic; stir-fry 30
seconds. Add mushroom caps, bok choy, and ham; stir-fry 1 minute. Add rice;
stir-fry 2 minutes. Add reserved mushroom cooking liquid, egg strips,
broth, salt, and pepper. Increase heat to high, and stir-fry 2 minutes or
until liquid is nearly absorbed. Yield: 5 servings (serving size: 1 cup).
Per serving: 265 Calories; 7g Fat (24% calories from fat); 12g Protein; 39g
Carbohydrate; 11mg Cholesterol; 525mg Sodium
remove from heat. Cover; let stand 30 minutes.
Drain mushrooms, reserving 3 tablespoons cooking liquid. Remove and discard
stems. Chop caps; set aside.
Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add egg;
tilt skillet so egg covers bottom. Cook 1-1/2 minutes or until set. Remove
egg; cut into 1-inch strips. Set aside.
Heat remaining oil in skillet. Add gingerroot and garlic; stir-fry 30
seconds. Add mushroom caps, bok choy, and ham; stir-fry 1 minute. Add rice;
stir-fry 2 minutes. Add reserved mushroom cooking liquid, egg strips,
broth, salt, and pepper. Increase heat to high, and stir-fry 2 minutes or
until liquid is nearly absorbed. Yield: 5 servings (serving size: 1 cup).
Per serving: 265 Calories; 7g Fat (24% calories from fat); 12g Protein; 39g
Carbohydrate; 11mg Cholesterol; 525mg Sodium
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