Title: Fried Rice with Bok Choy, Ham, and Egg
Categories: Meats
Yield: 5 Servings

1/2 c Water
1/2 oz Dried shiitake mushrooms
1 tb Vegetable oil, divided
1/2 c Frozen egg substitute,
-thawed
1 ts Peeled minced gingerroot
2 Cloves garlic, minced
2 c Julienne-cut bok choy,
-(2-inch)
1/4 lb Lean lower-salt smoked ham
3 c Cooked rice, cooked without
-salt or fat
1/4 c No-salt-added chicken broth
1/4 ts Salt
1/4 ts Pepper

Combine 1/2 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 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 mushroom caps, bok choy, and ham; stir-fry 1 minute. Add rice;
stir-fry 2 minutes. Add reserved mushroom cooking liquid, egg strips,
broth, salt, and pepper. Increase heat to high, and stir-fry 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 MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.