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No-Fry Fried Rice

Saturday, 06 February 2016 00:00  by Christina M.

rice

Food, among other things, can bring back memories. One of my favorite treats is Asian takeout; I grew up with family friends from the Philippines and China and learned to use chopsticks very young. Because of this, anything Asian reminds me of my mother. If ever I am homesick, a happy remedy is a bowl full of fried rice and a call home. Below is a healthy alternative to take-out (note: no frying required).

Ingredients

  • 2 cups cooked brown rice
  • 3 tablespoons peanut oil
  • 4 green onions with tops, chopped
  • 2 carrots, finely chopped
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup frozen peas
  • 1 egg
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup chopped parsley

Directions

  1. In a large heavy skillet or wok, heat the peanut oil over medium-high heat. Add cooked rice and sauté until lightly golden. Add green onions, carrots, green pepper and peas. Stir-fry until vegetables are tender-crisp, about 5 minutes.
  2. Hollow out a circle in the center of the skillet by pushing the vegetables and rice to the sides.
  3. Break the egg into the hollow and cook, lightly scrambling the egg as it cooks. Stir the scrambled egg into the rice mixture.
  4. Sprinkle with soy sauce, sesame oil and chopped parsley. Serve immediately.

Author’s Tips: For a more personal touch, my mom always adds in bamboo shoots and miniature corn. Other fun additions include bean spouts, edamame, or the lean meat of your choice.

Recipe: The Mayo Clinic

Last modified on Saturday, 06 February 2016 20:43

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