Vegetarian Fried Rice

Related recipes: Broccoli, Carrots, Celery, Dairy-Free, Easy, Egg-Free, Fast, Garlic, Herbs, Low-Fat, Low-Fat and Fast, Main Courses, Mushrooms, Rice, Side Dishes, Vegan, Vegetarian

Any type of rice or combination of vegetables works in this Asian favourite.

Ingredients

1/2 cup (120mL) vegetable broth

3 Tbsp (45mL) soya sauce, low sodium

2 tsp (10mL) sesame oil

3 cloves garlic, minced

1 Tbsp (7g) ginger root, minced

1 cup (150g) carrots, sliced diagonally

1 cup (115g) broccoli florets

1 cup (150g) celery, sliced diagonally

1 cup (90g) mushrooms, sliced (white or shiitake)

1 1/2 cups (85g) bean sprouts

4 cups (200g) cooked rice, white or brown

Directions

Mix together broth and soya sauce in a small bowl; set aside.

In a wok or large skillet, heat oil until hot. Add garlic and ginger root and stir fry for 1 minute. Add carrots and broccoli and continue stirring over medium heat for 2–3 minutes. Add celery and cook for 1–2 minutes. Stir in mushrooms and sprouts, stir fry for 1 minute. Add rice and broth mixture and continue to stir fry until rice is heated through.

Nutrition Facts
Calories: 332
Total Fat: 4g
% Calories from fat: 9%
Protein: 9g
Carbohydrate: 66g
Cholesterol: trace
Sodium: 703mg