FRIED RICE RECIPE
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| SPICY FRIED RICE |
INGREDIENTS
● 1 tbsp olive oil or butter
● 1 small onion, about 1 cup diced
● 2 cloves garlic, peeled and minced, or
about 1 tsp pre-chopped garlic, or ½
tsp garlic powder
● 3-4 cups cooked brown rice
● 1 piece fresh ginger, peeled and
grated, or 1 tsp ground ginger
● ½ cup corn kernels [frozen or fresh]
● 2 carrots, peeled and grated
● 1 bunch Asian Greens [Napa cabbage,
bok choy, tot soi] or 3 cups other
hardy greens [kale, spinach]
● ½ cup peas [frozen or fresh]
● 1 cup of any other veggies you want to
add
● 2 eggs and/or 1 cup of any protein you
want to add
● 1 tsp sugar + 1 TBSP fish sauce + 2
TBSP soy sauce whisked together in a
small bowl [or you are own unique
sauce]
METHOD FOR MAKING FRIED RICE
● If you need to cook your rice, do that first. Fried Rice is best made with cold, leftover rice.
● Prepare your vegetables and the proteins to have them ready to be sautéed together.
● Heat oil or butter in a large sauté pan or wok. When hot, add your protein until cooked [for tofu or to scramble eggs, just a few minutes is OK; for meat, make sure it is cooked through].
Move cooked protein to a bowl or plate and cover to keep warm.
● Then add the vegetables into the pan or wok in the order listed, stirring frequently for a few minutes between each addition. Add a splash of oil or water and give it all a stir if things start to stick.
● When the vegetables are cooked, stir in your sauce.
● By this time the rice should be finished. Taste test it with a fork and continue cooking rice over low heat if needed.
● Combine the vegetable-sauce mixture with the cooked rice [in your wok or another large pot], then stir in the cooked protein. Heat just until everything is warmed together.
● Serve and enjoy!
NUTRITION FACTS IN FRIED RICE
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| Energy | 208 cal | |
| Protein | 2.5 g | |
| Carbohydrates | 14.7 g | |
| Fiber | 3.6 g | |
| Fat | 15.8 g | |
| Cholesterol | 0 mg | |
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