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American Lite Fried Rice

SUBMITTED BY: JacToo

"I came up with this recipe when I was craving fried rice and needed something lower in fat. The cabbage blends in with the rice so that even your kids won't know they are eating a vegetable. My husband likes to eat this for a late dinner because it's so light. Be creative or use whatever is in your fridge. Like it Spicy? Add some chili sauce. This dish goes great with baked spring rolls!"
PREP TIME  20 Min
COOK TIME  35 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup dry jasmine rice
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 2 cups broccoli florets
  • 1 cup cauliflower florets
  • 5 green onions, chopped
  • 1 (10 ounce) package shredded carrots
  • 3 cups shredded cabbage
  • 1 (8 ounce) can water chestnuts, drained
  • 1/4 cup soy sauce, or to taste
  • 1/4 cup water as needed
  • chili sauce (optional)

DIRECTIONS

  1. In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
  2. Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2007 by pomkiwi
Good recipe but I cut down on the oil by using stock and spraying the wok with cooking spray. Also added a little shredded chicken.

4 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2005 by SWTSNTRTS
We wound up trying sesame oil and Chinese 5 spice to add some flavor. None turned out well.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2005 by DONNADONNA1
This recipe is really awesome.The only change I did was to add beef. I marinated stripes of beef in "Easiest Teriyaki Marinade" recipe found also on this site.I sauteed the stripes before rice and garlic.Took the meat out of wok and added after frying the rice.Absolutely perfect.

1 user found this review helpful


 
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Recipe Submitter:

JacToo
Cooking Level: Intermediate
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 257

  • Total Fat: 7.5g
  • Cholesterol: 0mg
  • Sodium: 652mg
  • Total Carbs: 43g
  •     Dietary Fiber: 5.3g
  • Protein: 6g

VIEW DETAILED NUTRITION

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