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Receta Fried Rice With Bok Choy, Ham, And Egg
by Global Cookbook

Fried Rice With Bok Choy, Ham, And Egg
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Ingredientes

  • 1/2 c. Water
  • 1/2 ounce Dry shiitake mushrooms
  • 1 Tbsp. Vegetable oil, divided
  • 1/2 c. Frzn egg substitute, thawed
  • 1 tsp Peeled chopped gingerroot
  • 2 x Cloves garlic, chopped
  • 2 c. Julienne-cut bok choy, (2-inch)
  • 1/4 lb Lean lower-salt smoked ham
  • 3 c. Cooked rice, cooked without salt or possibly fat
  • 1/4 c. No-salt-added chicken broth
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Direcciones

  1. Combine 1/2 c. water and mushrooms in a saucepan, and bring to a boil; remove from heat. Cover; let stand 30 min.
  2. Drain mushrooms, reserving 3 Tbsp. cooking liquid. Remove and throw away stems. Chop caps; set aside.
  3. Heat 1 tsp. oil in a nonstick skillet over medium-high heat. Add in egg; tilt skillet so egg covers bottom. Cook 1-1/2 min or possibly till set. Remove egg; cut into 1-inch strips. Set aside.
  4. Heat remaining oil in skillet. Add in gingerroot and garlic; stir-fry 30 seconds. Add in mushroom caps, bok choy, and ham; stir-fry 1 minute. Add in rice; stir-fry 2 min. Add in reserved mushroom cooking liquid, egg strips, broth, salt, and pepper. Increase heat to high, and stir-fry 2 min or possibly till liquid is nearly absorbed.
  5. Yield: 5 servings (serving size: 1 c.).