Vegetable Fried Rice

By lesliejanous

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 medium onion quartered, sliced
• 2 teaspoons minced garlic
• 1 teaspoon grated fresh ginger
• 1 package shredded cabbage - (8 oz)
• 4 cups cooked long-grain rice - (to 5)
• 1 bag frozen mixed vegetables - (16 oz) thawed
• 5 scallions, white and light green parts finely chopped
• 1 teaspoon Asian sesame oil (optional)

Details

Servings 6

Preparation

Step 1

In wok or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add 2 tablespoons water and cabbage.

Cover and cook, stirring occasionally, until cabbage is tender, 5 to 7 minutes.

Add mixed vegetables and scallions, and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil if using. Season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes. Serve immediately.

This recipe yields 6 servings.

Per Per Serving: 260 Cal; 7g Prot; 5g Total Fat (1 Sat. Fat); 48g Carb.; 0mg Chol; 50mg Sod.; 7g Fiber.