Recipes Fried Rice with Bok Choy, Ham and Egg (Side dish, Entree)

Number of Servings
    • 1/2 cup egg substitute
    • 1 teaspoon ginger root, peeled, and minced
    • 2 cloves garlic, minced
    • 1 cup sliced mushrooms
    • 3 cups bok choy (2-inch), julienne-cut
    • 1/4 pound lean lower-salt smoked ham
    • 2 cups cooked rice, cooked without salt, or fat
    • 1/4 cup no-salt-added chicken broth
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add egg; tilt skillet so egg covers bottom. Cook 1-1/2 minutes or until set. Remove egg; cut into 1-inch strips. Set aside.  Heat remaining oil in skillet. Add gingerroot and garlic; stir-fry 30 seconds. Add mushrooms, bok choy, and ham; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add egg strips, broth, salt, and pepper. Increase heat to high, and stir-fry 2 minutes or until liquid is nearly absorbed.

Nutrition Information

221 Calories; 5g Fat (21.7% calories from fat); 13g Protein; 30g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 638mg Sodium.