Monday, January 7, 2013

Healthier Fried Rice

OMG. I am so excited to share this fried rice recipe with you. Here's why:

  1. It tastes like take-out! I really don't think I need to elaborate any more, but, seriously, it tastes like you ordered from Chang's Garden. So gooooood.
  2. It's healthy...even though it tastes like take-out! I can't even handle how giddy this makes me. You use just over a tablespoon of oil for the whole dish, and it's chock full of vegetables and lean protein. 
  3. It uses leftovers so they don't taste like leftovers! That's how I stumbled on this recipe: I had to use up stuff in my fridge. Leftover cooked rice from the Cashew Chicken you made? Maybe a remnant of rotisserie chicken languishing behind the lettuce? Baby carrots that you're sick of packing in your lunch box? Well let's just take care of all of that as deliciously as possible. 
Let's get cookin'...

Healthier Fried Rice
Serves 3-4 as a main dish
Adapted from

3 1/2 teaspoons vegetable oil, divided
1 shallot (or 1/2 a small onion), peeled and finely diced
2 eggs
2 tablespoons plus 1/4 teaspoons soy sauce, divided
1/4 teaspoon sesame oil
1 cup finely chopped carrots (about 3 large carrots)
2/3 cup frozen peas, thawed
2/3 cup cooked chopped chicken or pork
2 cups cooked and cooled rice
Extra soy sauce and sesame oil for serving (optional)

In a large, non-stick skillet (or a wok, if you have one), heat 1 teaspoon oil over medium high. Add the shallot and cook, stirring often, until it's soft and toasty brown, about 5 minutes. Remove the onion from the skillet and set aside.

Beat the eggs with 1/4 teaspoon soy sauce and sesame oil. Add 1/2 teaspoon oil to the skillet. Pour in the beaten eggs and swirl to coat the skillet. When the bottom of the eggs has cooked, use a spatula to flip them over and cook the other side. (This was a little messy for me, and it still turned out just fine!) Allow the eggs to finish cooking, about 1 minute, and remove them from the skillet. Chop the eggs into bite-sized pieces and set aside.

Heat another 2 teaspoons oil in the skillet. Add carrots, peas, chicken, and cooked onion. Stir fry for 3 minutes. Add rice and stir fry for another 2 minutes. Stir in the remaining 2 tablespoons soy sauce and chopped cooked egg and cook for 1 more minute. Serve with extra soy sauce and a tiny drizzle of sesame oil on the side if you'd like.

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