Personally, oriental food is one of my great loves. I enjoy everything from Chinese takeout to upscale Thai. This is another great vegetarian recipe, but adding chicken or shrimp would be a delicious option! This fried rice recipe is a favorite of my husband and has fewer calories and fat than takeout. Not to mention, it is very affordable per serving. This dish is nice and spicy; very flavorful. I make this once every two weeks.
Serves 2, can easily be doubled or tripled.
Ingredients:
2 Cups Cooked Brown Rice
1 Medium Egg
2 tbsp. Olive Oil
1 tbsp. Low Sodium Soy Sauce
3 Cloves Garlic, Minced
½ tsp. Red Pepper Flakes
1 tsp. Fresh Cilantro, Chopped
1 tsp. Curry Seasoning
½ Cup Pineapple, Sliced
½ Medium Bell Pepper, Chopped
1/3 Cup Frozen Peas
1 Large Stalk Celery, Chopped
1 Large Carrot, Chopped
¼ Yellow Onion, Chopped
¼ Cup Green Onion, Sliced
Directions:
1) Prepare rice and let sit for at least 4 hours in refrigerator. Trust me, this is important!
2) Heat olive oil in skillet or wok.
3) Sauté yellow onion and garlic, until onion is soft.
4) Add bell pepper, carrot, celery and peas to skillet. Sauté about 5 minutes until carrots are soft.
5) Move vegetables toward the outsides of the skillet, leaving a small hole in the middle.
6) Crack egg in middle of skillet and quickly scramble into vegetables, until most liquid has cooked out.
7) Fold in pineapple, red pepper flakes, cilantro and curry seasoning.
8) Gently fold in rice and then soy sauce.
9) Serve immediately topped with sliced green onion.
Nutritional Information per Serving:
Calories: 398, Fat: 17g, Protein: 10 g, Carbs: 55 g, Fiber 6g
polenta and plum 