Tag Archives: fried rice

Eastern Fried Rice

This version of fried rice is not your typical Chinese food fare. This is more of a Middle Eastern recipe and there are a wide range of BIG flavors in the recipe. But they mix well and become amazingly mellow.

Eastern Fried Rice
Eastern Fried Rice

6 servings
350 calories per serving

3 T oil
1 large onion, diced
6 oz. Canadian bacon, diced
1 lb. bok choy stems and leaves, chopped
1 large red bell pepper, diced
2 t finely chopped fresh ginger
3 cloves garlic, minced
8 oz. boneless, skinless chicken breasts
¾ c Egg Beaters
3 t curry powder
4 c cold cooked brown rice
3 T soy sauce
Salt and pepper to taste

Heat 2 t oil in a large skillet on medium high heat and add onion and bacon. Cook 4 minutes and add bok choy and continue cooking another 2 minutes. Add pepper, ginger, garlic and cook until veggies are getting soft, about 5 minutes. Remove contents and set aside. Add 1 T oil of skillet and then cook chicken 5 minutes or until done. Set chicken aside. Spray skillet with Pam and when hot, add eggs and scramble. Add eggs to bowl with chicken. Add 1 T oil to skillet and cook curry powder 30 seconds and then add rice and cook without stirring until slightly crispy, about 4 minutes. Return all the other ingredients to the pan, add soy sauce, salt and pepper and heat 3 minutes.

Fried Rice

This is soooo extraordinarily GOOD and filling and it is such a healthy side dish. Serve with Asian inspired dishes or alongside just about anything !

Fried Rice
Fried Rice

5 servings
169 calories per serving

2 c cooked brown rice
2 c frozen diced carrots and peas
1 c chopped bean sprouts (canned are fine)
1 c chopped mushrooms
3/4 c Egg Beaters
1/4 c chopped scallions
1 packet fried rice seasoning mix
2 T soy sauce
3 T warm water
1/4 t garlic powder
1/4 t ground ginger (dried spice)
Salt and pepper to taste

Cook the rice according to package instructions and then refrigerate it so it is cold when you start cooking this recipe. In a small dish mix seasoning packet, garlic powder and ginger with soy and water until well dissolved. Spray a large skillet with Pam and heat to medium high heat. Add egg and scramble. Remove from pan and set aside. Add mushrooms, peas and carrots to pan and cook until all veggies are hot, about 5 minutes. Remove and set aside. Re-spray pan with more Pam and increase heat to high. Add rice and seasoning then add sprouts, scallions, and the set aside ingredients. Cook until heated through, about 5 minutes. Season with salt and pepper.

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