Vegetable Fried Rice
|Frozen egg product||1⁄4 Cup (4 tbs), thawed|
|Rice wine/Dry white wine||2 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Non stick cooking spray||1|
|Loosely packed frozen green beans||1 Cup (16 tbs), thawed and well drained|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Bias sliced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Small, halved and sliced|
|Canned bamboo shoots||4 Ounce, drained (1/2 Of An 8 Ounce Can, 1/2 Cup)|
|Chilled cooked rice||2 Cup (32 tbs) (Cooked Without Margarine Or Salt)|
|Unsalted dry roasted peanuts||2 Tablespoon, coarsely chopped|
In a small mixing bowl stir together the thawed frozen egg product, rice wine or white wine, soy sauce, water and pepper.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add thawed green beans, mushrooms, celery and onion; stir-fry for 3 to 4 minutes or till celery and onion are crisp tender.
Add bamboo shoots; stir-fry for 1 minute.
Add chilled cooked rice to the wok or skillet.
While stirring rice mixture constantly, drizzle egg mixture over rice.
Cook and stir for 6 to 8 minutes or till mixture is heated through.
If desired, sprinkle with peanuts.