Vegetarian Fried Rice


Makes 4 servings


4 dried mushrooms
4 cups cooked long-grain rice
3 eggs
3/4 teaspoon salt, divided
2 tablespoons plus 1-1/2 teaspoons vegetable oil, divided
3 green onions with tops, thinly sliced
1 teaspoon minced fresh ginger
1 clove garlic, minced
4 ounces extra firm tofu, cut into 1/4-inch cubes and deep-fried
1 tablespoon soy sauce
1/4 teaspoon sugar
1 cup bean sprouts, coarsely chopped
1/2 cup thawed frozen peas


  1. Place mushrooms in small bowl; cover with hot water. Let stand 30 minutes; drain, reserving liquid. Squeeze out excess water. Remove stems; discard. Chop caps.
  2. Rub rice with wet hands so all the grains are separated.
  3. Beat eggs with 1/4 teaspoon salt in medium bowl. Heat 1-1/2 teaspoons oil in wok or large skillet over medium heat. Add eggs; cook and stir until soft curds form.
  4. Remove wok from heat; cut eggs into small pieces with spoon. Remove from wok; set aside.
  5. Heat remaining 2 tablespoons oil in wok over high heat. Add onions, ginger and garlic; stir-fry 10 seconds. Add mushrooms, 1/4 cup reserved mushroom liquid, tofu, soy sauce and sugar. Cook until most of the liquid evaporates, about 4 minutes. Add bean sprouts and peas; cook 30 seconds.
  6. Stir in rice and remaining 1/2 teaspoon salt; heat thoroughly. Stir in eggs just before serving.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 501
Calories from Fat 35 %
Total Fat 19 g
Saturated Fat 3 g
Cholesterol 159 mg
Carbohydrate 57 g
Fiber 3 g
Protein 24 g
Sodium 757 mg

Dietary Exchange

Starch 3
Vegetable 2
Meat 1
Fat 4

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