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).
- 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
- 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.
- Hollow out a circle in the center of the skillet by pushing the vegetables and rice to the sides.
- Break the egg into the hollow and cook, lightly scrambling the egg as it cooks. Stir the scrambled egg into the rice mixture.
- 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