Friday, July 30, 2010

Fried Rice

But Not Too Fried!
This recipe is not the fried rice you find at a Chinese buffet. It isn't greasy or bland, and it isn't predictable. Fried rice is not supposed to be predictable - it's meant to reflects what veggies and meats you had on hand. So this recipe too should be treated with flexibility. If you don't have one thing, add another. Don't eat pork? Use chicken instead. Don't eat meat at all? Add more veggies, egg or tofu. Whatever you do, this recipe will still be packed with flavor and healthy too.

Pictured above is the recipe using steamed brown rice, grilled marinated pork, egg beaters and mixed veggies.

Fried Rice
8 cups of steamed rice
1 pound of marinated grilled meat, cubed
4 eggs, beaten
2 medium onions, chopped
1 package Dole broccoli slaw
2 large carrots, diced
4 tablespoons low sodium soy sauce
2-3 tablespoons Sriracha
1/8 teaspoon ground white pepper
1 tablespoon sesame oil
2 tablespoons vegetable oil

Saute onions and carrots until onions are barely transluscent. Add broccoli slaw and stir for an additional two minutes or until barely tender. Add eggs, meat, rice and seasonings and heat through.  Add more or less soy sauce and Sriracha as desired.

Hoisin Marinade
4 tablespoons Hoisin sauce
4 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
2 minced garlic cloves

Marinate meat (pork, chicken or beef) for at least two hours or overnight.

Teriyaki Chicken Fried Rice on Foodista Print This Recipe


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