Recipe for Vegetable Fried Rice 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 tbl vegetable oil
1 med onion, quartered and sliced
2 tsp minced garlic
1 tsp peeled grated fresh ginger
1 x 8 oz pkg. shredded cabbage
1 tbl water, up to 2
16 oz frozen mixed vegetables, thawed
4 x green onions, minced, up to 5
4 cup cooked brown or white rice, up to 5
1 tsp Asian sesame oil
3 tbl soy sauce, or to taste
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

This tasty version of a take-out favorite can be made quickly, whether or not you cooked extra rice the previous night.

MEAL PLAN: Serve with a simple salad of mixed greens (mesclun) and small peeled and sectioned seedless oranges, dressed in a natural low-fat vinaigrette. Heat veggie burgers or soy sausages on a large skillet or griddle to serve alongside the rice.

IN WOK or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add cabbage and water. Cover and cook, stirring occasionally, until cabbage is tender, 5 minutes.

Add mixed vegetables and green onions and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil, then season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes, then serve.

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