Recipe: Vegetarian Fried Rice

VEGETARIAN FRIED RICE

2 Tbsp. grape seed oil (canola or olive oil may be substituted)
2 cloves garlic, crushed
1 small yellow or white onion, sliced
2 carrots, grated
8 oz. mushrooms, sliced
2 stalks celery, cut in 1/4 inch slices
1 medium zucchini, cut in half and sliced
2 cups shredded cabbage
4 Tbsp. reduced-sodium soy sauce, or to taste
3 cups brown rice, cooked (preferable day-old)
4 egg whites
4 whole eggs
Pinch of white pepper, or to taste
Pinch of crushed red pepper flakes (optional)

Heat oil over medium heat in a wok or large skillet. Add garlic and onions and cook, stirring until tender.

Stir in all vegetables. Cook, stirring occasionally until zucchini and cabbage are tender.

Add soy sauce and rice and gently mix thoroughly. Add egg whites and egg and cook while stirring until egg is cooked. Season with white pepper and red pepper flakes, if using.

Makes 8 servings

Per serving: 190 calories, 7 g total fat (1 g saturated fat), 25 g carbohydrate, 9 g protein, 3 g dietary fiber, 300 mg sodium.

Source: the American Institute for Cancer Research