Recipe - Fried Rice With Bok Choy Ham And Egg

One half cup Water
One half ounce Dried shiitake mushrooms
1 tablespoon Vegetable oil, divided
One half cup Frozen egg substitute,
thawed
1 teaspoon Peeled minced gingerroot
2 Cloves garlic, minced
2 cup Juliennecut bok choy,
(2inch)
One fourth pound Lean lowersalt smoked ham
3 cup Cooked rice, cooked without
salt or fat
One fourth cup Nosaltadded chicken broth
One fourth teaspoon Salt
One fourth teaspoon Pepper

Combine One half cup water and mushrooms in a saucepan, and bring to a boil;
remove from heat. Cover; let stand 30 minutes.

Drain mushrooms, reserving 3 tablespoons cooking liquid. Remove and discard
stems. Chop caps; set aside.

Heat 1 teaspoon oil in a nonstick skillet over mediumhigh heat. Add egg;
tilt skillet so egg covers bottom. Cook 1One half minutes or until set. Remove
egg; cut into 1inch strips. Set aside.

Heat remaining oil in skillet. Add gingerroot and garlic; stirfry 30
seconds. Add mushroom caps, bok choy, and ham; stirfry 1 minute. Add rice;
stirfry 2 minutes. Add reserved mushroom cooking liquid, egg strips,
broth, salt, and pepper. Increase heat to high, and stirfry 2 minutes or
until liquid is nearly absorbed. Yield: 5 servings (serving size: 1 cup).

Per serving: 265 Calories; 7g Fat (24% calories from fat); 12g Protein; 39g
Carbohydrate; 11mg Cholesterol; 525mg Sodium

Recipe by: Cooking Light, Mar/Apr 1993, page 151

Posted to MCRecipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.