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Vegetable Fried Rice

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Recipe By Chef Jim Coleman

To make light work of this recipe, buy your vegetables sliced and use prepared packaged frozen brown rice.

Makes 4 side-dish servings


  • 1 cup sliced fresh shiitake mushrooms
  • ¼ cup reduced-sodium vegetable broth
  • 1 cup Chinese long beans or fresh green beans, cut into 1-inch pieces
  • 1 cup sliced bok choy
  • 1 cup sliced carrots
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 red pepper cut into pieces
  • 4 green onions, bias-sliced into 1-inch pieces
  • 1 cup bean sprouts
  • 2 cups cold cooked long grain brown rice
  • 2 tablespoons light soy sauce
  • 1 tablespoon water


    1. Trim stems from mushrooms and discard. Slice mushrooms; set aside.
    2. Heat broth in a large, nonstick wok or skillet. Add beans, bok choy, carrots, ginger, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender.
    3. Add green onions, red pepper, and sprouts to wok; cook and stir for 2 minutes.
    4. Add mushrooms to wok; cook and stir for 1 minute more.
    5. Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through.
Photo by Flicker user su-lin / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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