Fried (not) Rice : 4 Servings
- Number of Servings: 4
Ingredients
1 c. dry rice1 chicken bouillon cube, sodium-free1 T. olive oil2 eggs2 stalks celery1 onion1 carrot1 T. sesame seedsseasonings to taste (ginger, cumin, cinnamon, Mrs. Dash, etc.)
1. Cook rice according to package directions, adding the bouillon cube to flavor the rice while it cooks.
2. While rice is cooking, cook eggs in oil, breaking them up as they cook (like the Samurai chefs do). Save them off to a plate.
3. Chop onion, celery & Carrot and saute in the oil with the minced garlic, sesame seeds and spices. If the pan gets dry, add a little water.
4. When the rice is done cooking, add it to the skillet with the vegetables.
Can add any vegetables you have on hand - the more the merrier. I sometimes use bell peppers, broccoli, broccoli slaw, cabbage, red onion, corn or peas.
Can garnish with thinly sliced scallions and toasted sesame seeds.
2. While rice is cooking, cook eggs in oil, breaking them up as they cook (like the Samurai chefs do). Save them off to a plate.
3. Chop onion, celery & Carrot and saute in the oil with the minced garlic, sesame seeds and spices. If the pan gets dry, add a little water.
4. When the rice is done cooking, add it to the skillet with the vegetables.
Can add any vegetables you have on hand - the more the merrier. I sometimes use bell peppers, broccoli, broccoli slaw, cabbage, red onion, corn or peas.
Can garnish with thinly sliced scallions and toasted sesame seeds.
Nutritional Info Amount Per Serving
- Calories: 222.7
- Total Fat: 4.7 g
- Cholesterol: 81.4 mg
- Sodium: 49.7 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 3.8 g
- Protein: 7.4 g
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