Vegetable Fried Rice with Pecans and Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
2 cups thinly sliced shiitake mushroom caps (about 3 ounces) |
2 teaspoons olive oil |
2 cups hot cooked basmati rice |
1 1/2 cups (1/2-inch) diagonally cut asparagus |
1 teaspoon minced peeled fresh ginger |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons chopped pecans, toasted |
2 tablespoons low-sodium soy sauce |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Remove mushrooms from pan. Heat oil in pan. Add the rice, asparagus, ginger, salt, and pepper; cook 5 minutes, stirring frequently. Add the mushrooms, pecans, and soy sauce; cook 1 minute or until hot.
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