Nothing beats a bowl of heart warming fried rice straight from the kitchen.
Serves : 4
285 Calories
13g Protein
Ingredients
- 2 cup water
- 1 cup extra long grain brown rice*
- 3 Tbsp. reduced sodium (lite) soy sauce
- 1 Tbsp. dry sherry, optional**
- 1/4 tsp. Thai-style chili sauce***
- 1 Tbsp. sesame oil
- 1 cup matchstick cut carrots
- 1/2 cup finely chopped fresh mushrooms
- 1/3 cup finely chopped water chestnuts
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onion
- 3/4 cup frozen peas, thawed
- 1 cup (8 oz.) Albu-man egg white
Instructions
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Bring water and rice to a boil in 2-quart saucepan. Reduce heat to low. Cover saucepan with a tight fitting lid. Cook rice over low heat for 35 minutes or until rice is tender.
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Meanwhile, in small bowl stir together soy sauce, sherry and chili sauce; set aside.
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Heat oil in 12-inch nonstick skillet over medium-high heat. Add carrots, mushrooms, water chestnuts, red bell pepper and onion. Cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender.
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Add cooked rice and thawed peas. Continue to cook, stirring constantly, for 3 minutes.
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Reduce heat to low. Stir in soy sauce mixture. With wooden spoon, push rice mixture to sides of skillet, making large hole in center of skillet for preparing egg.
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Pour Albu-man egg white into center of skillet. As egg starts to set use wooden spoon or spatula to slowly stir egg until eggs are set. Stir rice mixture into egg.
* Using leftover cooked brown or white rice cuts your cooking time significantly. Just substitute 3 cups leftover rice in step 4. Or substitute long grain white rice. Cook 1 cup uncooked long grain white rice according to package directions.
** Substitute dry cooking wine, dry white wine or chicken broth.