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  • Fried Rice With Bok Choy, Ham, And Egg

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    Fried Rice With Bok Choy, Ham, And Egg
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    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.).

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