Fried Rice With Bok Choy, Ham, And Egg
chinese, meats, mushrooms, vegetables
1/2 cup water
1/2 oz dried shiitake mushrooms
1 tablespoon vegetable oil -- divided
1/2 cup frozen egg substitute --
1 thawed
1 teaspoon peeled minced gingerroot
2 cloves garlic -- minced
2 cup julienne-cut bok choy --
1 (2-inch)
1/4 lb lean lower-salt smoked ham
3 cup cooked rice
1 cooked without salt or fat
1/4 cup no-salt-added chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
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).
Recipe By : Cooking Light, Mar/Apr 1993, page 151
From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä
Yield: 5 servings