Vegetable Fried Rice

Perhaps the quickest meal ever. Add some scrambled egg, chopped nuts, cooked chicken or shrimp for added flavor and heft.
Serves 4.

SODIUM CONTENT: 20.6 mg per serving

INGREDIENTS

FRIED RICE:
2 T. vegetable oil
1 c. diced onion (1 small onion)
1 c. sliced carrot (about 2-3 carrots, peeled)
2 c. sugar snap peas or snow pea pods
1 T. minced garlic (3 cloves)
2 t. minced ginger
4 c. cooked rice
1/4 c. Faux Soy Sauce (see recipe below)
1/2 t. freshly ground black pepper

FAUX SOY SAUCE:
1/4 c. Grandma’s original unsulphered molasses (available in supermarkets nationwide and online)
3 T. rice wine or white vinegar
1 T. water
1 t. very-low-sodium or sodium-free beef bouillon granules
1/4 t. ground white or black pepper

DIRECTIONS

To make the faux soy sauce, combine ingredients in a small saucepan and warm over low heat. Remove from heat, measure out 1/4 c. of the mixture and set aside. Store the remaining sauce in a small airtight container and refrigerate until use.

Heat oil in a wok over high. When oil begins to sizzle, add vegetables, garlic and ginger and cook, stirring, 5 minutes. Add rice, faux soy sauce and black pepper and cook, stirring, another 5 minutes. Remove from heat and serve immediately.