Skinny Veggie Fried Rice
Details
- Servings: 2
- Calories: 157
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Cuisine
- Chinese
- Asian
- side dish
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 Tbsp olive oil or sesame oil
- 1 tsp ginger, minced
- 1 Tbsp garlic, minced
- 1 cup mushrooms, chopped
- 6-7 baby corns, cut in round disks
- 1/4 cup green onions white part, chopped (Keep the chopped green part of green onions for garnishing)
- 1 size carrot, chopped in small pieces
- 1 small size bell pepper, chopped in small pieces
- 1 Tbsp low sodium soy sauce
- Salt to taste
- Black pepper to taste
- 1 tsp sesame seeds
Instructions
Saute until fragrant but not burnt.
Heat wok again add 1 tsp oil. To it add remaining garlic.
Saute until fragrant and add all the vegetables. Stir it all together on high flame.
Let the rice get warm at med- high flame.
Add the remaining 1 tsp oil along with salt, black pepper and soy sauce.
Add the mushrooms and tofu(if using).
Mix it all together. Toss and taste.
Garnish with chopped green parts of green onions and sesame seeds.
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