I keep microwaveable brown rice on hand because it takes just one minute to cook, with no extra pot to wash. That makes it perfect for a quick fried rice dinner.

Good fried rice should be crisp and flavorful, and while Chinese restaurants use special equipment to heat their woks to very high temperatures, you can achieve a similar result at home. The key is to add the ingredients to a hot skillet and let them sit for a minute or two before tossing. This gives the skillet time to regain its high heat after the cold ingredients are added.

With mushrooms, shelled edamame and crunchy water chestnuts, this flavorful vegetarian dinner comes together in just 10 minutes.

HELPFUL HINTS:

4 crushed garlic cubes can be used instead of minced garlic.

Any type of mushroom can be used.

COUNTDOWN:

Assemble ingredients.

Microwave the rice.

Make fried rice.

SHOPPING LIST:

To buy: 1 package microwaveable brown rice, 1 container sliced shiitake mushrooms, 1 piece fresh ginger, 1 container water chestnuts, 1 bottle sesame oil, 1 jar minced garlic, 1 small bottle reduced-sodium soy sauce, 1 bag frozen shelled edamame, 1 bunch scallions.

Staples: onion, egg.

Vegetable Fried Rice

Recipe by Linda Gassenheimer

1 package microwaveable brown rice to measure 1 1/2-cups cooked

2 tablespoons chopped fresh ginger

4 teaspoons sesame oil, divided use

1/2 pound shiitake mushrooms, thinly sliced about 3 1/3 cups

1/2 cup sliced onion

2 teaspoons minced garlic

1/4 cup drained sliced water chestnuts

1 egg

3 tablespoons reduced-sodium soy sauce

1 cup frozen shelled edamame, defrosted

1 cup sliced scallions

Microwave brown rice according to package instructions. Measure 1 1/2-cups and set aside. Save any extra rice for another meal. Heat 2 teaspoons sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, onion, garlic and water chestnuts. Saute 3 minutes. Add remaining 2 teaspoons oil and rice and saute 1 minute. Reduce heat to medium low. Make a hole in the center by pushing the rice aside. Add the egg and scramble it. When cooked, mix egg into the rice. Add the soy sauce and edamame. Mix well into the rice. Divide between 2 dinner plates and sprinkle scallions on top.

Yield 2 servings.

Per serving: 453 calories (32 percent from fat), 16.3 g fat (2.6 g saturated, 5.1 g monounsaturated), 93 mg cholesterol, 21.3 g protein, 60.0 g carbohydrates, 9.1 g fiber, 832 mg sodium.

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