Mushroom Fried Rice
CALORIES: 270
PREP: 5 minutes
COOK: 15 minutes
Fried rice has to be one of the best dishes for busy evenings. It comes together in absolutely no-time and the flavor possibilities are endless. This delicious vegetarian version is loaded up with crimini mushrooms, and crunchy snap peas! Enjoy.
Ingredients
| 1 tbsp | oil |
|---|---|
| 4 cups | sliced cremini mushrooms |
| 1/2 | yellow onion, diced |
| 2 | garlic cloves, minced |
| 1 tsp | grated fresh ginger |
| 2 | large eggs, beaten |
| 3 cups | leftover cooked rice |
| 1 cup | halved snap peas |
| 2 tbsp | soy sauce |
| 2 | green onions, sliced |
Salt and pepper to taste |
Directions
In a large skillet, heat the oil over medium-high heat. Add the mushrooms and season them with salt and pepper to taste. Cook the mushrooms, stirring occasionally, until they begin to brown, about 5 to 7 minutes. Add the onion and cook, stirring occasionally, until they begin to soften, about 1 to 2 minutes. Stir in the garlic and ginger. Cook, stirring, until they become fragrant, about 30 seconds.
Push the vegetables to one side of the skillet and on the other side, add the eggs. Stir the eggs constantly until they are cooked through. Combine the mushrooms and eggs and stir in the cooked rice. Add the snap peas and soy sauce. Cook, stirring, until the rice is heated through and the snap peas are bright green, about 2 to 3 minutes.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.
| Per serving | |
|---|---|
| Calories (kcal) | 270 |
| Total Fat (g) | 7 |
| Saturated fat (g) | 1 |
| Cholesterol (mg) | 95 |
| Sodium (mg) | 330 |
| Total Carbohydrate (g) | 42 |
| Dietary Fiber (g) | 2 |
| Total Sugars (g) | 4 |
| Protein (g) | 10 |
| Vitamin D (mg) | 1 |
| Calcium (mg) | 65 |
| Iron (mg) | 2 |
| Potassium (mg) | 469 |
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