House Fried Rice
My healthified version:
I'm losing weight and my parents are diabetic, so I modify the recipe this way to make it healthier:
I make it with cooked brown rice, which I always have in the freezer.
I use TONS of shrimp, chicken, ham. I get raw, tail on, medium shrimp frozen at wal-mart for between 6-7 dollars a bag.
I use TONS of veggies - onions, garlic, mushrooms, broccoli, celery, and zuchini. I put in water chestnuts if I have them.
I use a very small amount of carrots, peas, and brown rice. I steam the carrots and peas (one carrot cubed, and about 2 THBSP. frozen peas) separately. I put in a small quantity mostly for the color. I measure out 1/2 cup of cooked brown rice per serving.
I brush the non-stick pan with sesame oil, rather than pouring a whole bunch in.
I cook the onions, garlic, and veggies first. If I remember I throw in chopped ginger root, too.
Then I take them out of the pan.
I brush on a little more oil, and I put the reduced sodium soy sauce to taste, on the other veggies and fry them. I take them out of the pan.
I beat two eggs with a little soy sauce and pinch of sugar, brush the pan and cook it like a really flat omelet and then cut it into strips.
I brush the pan again, add some garlic powder, and stir fry everything on high, adding reduced sodium soy sauce to taste.
I can serve this to my family with a good conscience - it's healthy AND delicious. Thanks for the recipe!
1 user found this review helpful
Sep. 25, 2011