Recipe: Vegetable Fried Rice (using shiitake mushrooms and brown rice)

VEGETABLE FRIED RICE

1 1/2 teaspoons grapeseed oil
2 scallions, thinly sliced
1 tablespoon fresh ginger root, grated
1/2 cup celery, minced
1/2 cup carrot, minced
1/4 cup daikon, minced
6 fresh shitake mushroom caps, thinly sliced
Tamari or soy sauce
4 cups cooked brown rice
1 or 2 drops toasted sesame oil
Sea salt, to taste
Chopped fresh scallions, chives or dill, for garnish

Heat grapeseed oil in a wok over medium heat. Warm scallions and ginger for about 1 minute.

Add the rest of the vegetables and saute. If the pan gets too dry, add a couple of tablespoons of water or stock, and cook for 1 minute.

Add a few drops of tamari and stir to incorporate. Add rice and a few more drops of tamari and a drop of toasted sesame oil. Saute until rice is heated through. If the wok gets too dry, add a bit more water or stock. Saute until liquid is evaporated. Season to taste.

Garnish with finely chopped scallions, chives or dill.

Makes 6 servings
Nutrition Per Serving: Calories 176, Total Fat 2g, Saturated Fat trace, Cholesterol 0mg, Sodium 18mg, Potassium 204mg, Total Carbohydrate 35g. Dietary Fiber 3g. Protein 4g. Calcium 25mg, Iron 1mg, Zinc 1mg, vitamin C 4mg, vitamin A 3046 IU, vitamin B6 .2mg, Thiamin Hi .1mg, Riboflavin B2 .1mg, Folacin 20mcg, Niacin 2mg

Source: The Diet Doctor's Wife's Cookbook by Gabrielle Nagler, M.A. and Bill Nagler, M.D.