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Vegetable
Fried Rice - 1
cup (240 ml) cooked rice
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion,
chopped
- 1
carrot, thinly sliced
- 1 cup (240 ml) cabbage, thinly
sliced
- 6-8
asparagus spears, ends discarded, chopped into 2 inch (5 cm) pieces
- 4 baby bok
choy, ends removed
- 1/2 cup (120 ml) water chestnuts,
drained
- 2
tbsp (30 ml) soy sauce
- 2 green onions, chopped
- 1/2 cup (120 ml) unsalted cashews,
toasted
Cook the rice according to package directions. Heat
the vegetable oil, add the onion, carrot and cabbage and cook for about 5
minutes. Add the asparagus , cook for 2 minutes, then add the rice. Mix well,
cover, and cook over a low heat for 5 minutes.
Add the bok choy, water chestnuts and
soy sauce and cook until the bok choy has wilted. Serve immediately, topped
with the green onions and cashews. Serves 2.
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