Mushroom Fried Rice

Mushroom Fried Rice


2 tablespoons dark sesame oil (divided)
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 package (10 ounces) baby bella mushrooms, quartered
2 cups chopped vegetables (zucchini, bell pepper, yellow squash)
4 cups cooked white or brown rice
12 cup reduced-sodium soy sauce
4 large Dierbergs eggs, lightly beaten
1 cup sliced green onion
2 tablespoons chopped fresh cilantro


In wok or 12-inch nonstick skillet, heat 1 tablespoon of the sesame oil over medium-high heat. Add garlic and ginger root; stir-fry 1 minute. Add mushrooms and vegetables; stir-fry 2 minutes. Add rice and soy sauce; stir-fry 2 to 3 minutes. Remove rice mixture from wok. Add remaining 1 tablespoon sesame oil to wok; stir-fry eggs until scrambled. Add rice mixture and green onion; stir-fry until well mixed. Sprinkle cilantro over top.


Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 301
Cholesterol: 124 mg
Fat: 8 g
Sodium: 831 mg
Carbohydrates: 45 g
Protein: 11 g
Fiber: 3 g