Vegetable Fried Rice

PREP 5 MIN COOK 15 MIN SERVES 8

2 eggs
1 1/2 tsp sesame oil, divided
1 tsp peanut oil
1 cup finely chopped onions
1 cup finely chopped mushrooms
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 Tbsp grated gingerroot
2 tsp minced garlic
1 cup frozen mixed peas and carrots, thawed
4 cups cooked basmati rice
1/2 cup chopped green onions2 Tbsp reduced-sodium soy sauce
2 Tbsp hoisin sauce

1. Whisk together eggs and 1/2 tsp sesame oil in a small bowl. Spray an 8-inch, non-stick skillet lightly with cooking spray (or add a bit of oil or butter) and heat over medium-high heat. Add eggs and cook without stirring (as you would an omelette), until underside is cooked. Flip and cook other side. Remove cooked egg from skillet and chop into bite-sized pieces. Set aside.

2. Heat remaining 1 tsp sesame oil and peanut oil in a wok or large skillet. Add onions, mushrooms, red pepper, celery, gingerroot and garlic. Cook and stir over medium-high heat until vegetables are tender, about 5 minutes. Add peas and carrots and cook just until heated through, about 2 more minutes. Stir in cooked rice, green onions, chopped egg, soy sauce and hoisin sauce. Mix well and continue to cook just until rice is heated through. Serve hot.

PER SERVING (SERVES 8): CAL 172, FAT 3.3g (SAT FAT 0.7g), PROT 6g, CARBS 31g, FIB 2g, CHOL 54mg, SOD 243mg

Great, simple recipe!! Rice is always a hit in our home. And it just so happen that the evening I decided to make this recipe we had left-over chicken. So we chopped it up and added it to the vegetable fried rice and bam! superb-hit!!