Not Fried Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 199.0
- Total Fat: 3.1 g
- Cholesterol: 106.3 mg
- Sodium: 535.5 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 3.0 g
- Protein: 7.9 g
View full nutritional breakdown of Not Fried Rice calories by ingredient
Introduction
This is my alternative to fried rice which uses no oil! This is my alternative to fried rice which uses no oil!Number of Servings: 4
Ingredients
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2 c. long grain white rice, cooked
2 eggs, slightly beaten
2 carrots, chopped
1 celery stalk, chopped
1 small onion, chopped
1/2 c. frozen peas
1/2 c. frozen corn
2 tbs soya sauce
water (as needed)
Directions
Over a wok heated to medium-high heat, cook the egg into an omelet. Remove the omelet and add the carrots, celery, and onion. Stir fry over high heat adding water as needed until the vegetables are tender-crisp. Cut the omelet into chunks and add to the wok along with the peas and corn. Add the rice and soya sauce. Mix to combine.
Makes 4 servings about 1 cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user RYDIAEMERALD.
Makes 4 servings about 1 cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user RYDIAEMERALD.
Member Ratings For This Recipe
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SWANSNOW
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CLAYOMAYO
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MMSCLS04
This was a great substitute for an old favorite I haven't allowed myself in a long time. I altered it a bit by using brown rice, egg whites, and Bragg's Liquid
Aminos vs. soy sauce. This cut the nutrition facts down alot (cal 107, fat .6, chol 0, sodium 140, carb 23, fiber 3, sugar 3, protein 6.7) - 3/23/08
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ELIZABETHINPA
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ONECALMMOM
I would use Braggs Aminos to reduce the sodium and would change the rice to brown, whole grain. Cut up some scallions, add some broccoli & maybe asparagus, red & yellow peppers, eliminate the corn & peas (too many carbs) and use just egg whites or eggbeaters. Stir constantly to avoid sticking. - 2/6/08
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BEACHFATCAT
Great recipe but very high in sodium for those with high blood pressure issues - try using toasted sesame oil , just sprinkle it on and stir before serving and it adds a lot of flavor and a terrific chinese-food restaurant smell. You can use less soy and still have great flavor. - 8/13/09
Reply from RYDIAEMERALD (1/20/10)
Great tip! Yes, you're right about the high sodium content. If I could edit this recipe, I would suggest using "lite soy(a) sauce" for sure!
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ESPERANCE
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FIDESVIVA
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MARTHAR3
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FATREE3
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MOLS_CM
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CHILIPANTS
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RACHELLEBEE
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AMYNAAH
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CMALESSA
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KFCOOKE
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TNLORI
Yum! I made this with what I had on hand - instant rice, cooked & cooled off, onions, eggs, soy sauce, & I added a dash of ginger powder to the mix. I added a bit of water after adding the rice & soy sauce & let it boil until the rice was hot again & the water was almost gone. Made it very moist! - 1/19/09
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COOKINGMOM
I made this with jasmine rice made in a rice cooker. Was not sure what "soya" sauce was so I used lite soy sauce. I served this with the Glazed Salmon. My family loved it. A definite "keeper". Have leftovers and was thinking of adding leftover chicken breast, diced...... - 2/10/08
Reply from RYDIAEMERALD (1/20/10)
"Soya" sauce is soy sauce. I'm Canadian so some of my food items have different names.
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KPLANTY2
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LUNARDRAGON
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BONEWOMAN
Exactly how I make my rice, except I've added a couple of mods over the years. Get "Promise" butter spread (5 cals/TBSP) & stir that & some garlic powder in w/ the rice/soy sauce, it gives it that restaurant style flavor. I also add chicken when I make this as a main dish. Play w/ the veggies too. - 8/5/09
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CD3149332
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LILACS37
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PSPMOM
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LLCURTS
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KARAMON
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MELTONML
The eggs stuck, the rice stuck, the vegetables stuck. - 10/26/07
Reply from RYDIAEMERALD (1/20/10)
A lot of commenters have suggested spraying your wok or pan with cooking spray. To prevent sticking, you should work very quickly and stir almost constantly. I add a little bit of water (about 2 tbsp at a time) to prevent sticking instead of using oil.
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CATHWREN
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WIIGAL
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ALUGMAYER
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AHUOTARI
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KAYMOM
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TKEIKS
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PLUGGINGALONG
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ANGELP1028
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LAURADNYC
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RAINNIE47
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DPDPDP1
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SUGARPUNK52
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JENIFIREHARP
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AVASTYLES
If you don't want to use oil, use Pam. I've made this before (my own recipe), but I add a little spicy mustard and definitely more soy sauce (for the daring). : ) - 10/27/07
Reply from RYDIAEMERALD (1/20/10)
Mustard? Really? Does it make it have a bit of a gummy texture? It sounds delicious and interesting!
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ADAPTABLE_ELLEN
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RALPHIE221
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TROVIG
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VINYLDOG
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MAMITIA1
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MISSOGUSA
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RENYEL
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SIMPLELIFE4REAL
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CD2531301
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LYNDAGREG1
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DEVISARADA
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JOY_JOY
I tried this out...I really didn't like it so much. I ate a salad instead. My husband thought it was ok. It just didn't have much flavour. - 7/25/09
Reply from RYDIAEMERALD (1/20/10)
A fair comment. The only thing that is flavouring this dish is the vegetables and soya sauce. Some have suggested adding garlic or ginger. Maybe that will help perk things up. :)
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STULTS2
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YOGATICHA
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JUSTTRISH
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PICKIE98
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TTSHOLLAND1
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GABIRUSZCZAK
Sound delicious, but how do you keep everything from sticking without oil and is the rice precooked? I am a little confused at the directions. - 8/13/09
Reply from RYDIAEMERALD (1/20/10)
I'm sorry the directions were a little confusing. I keep everything from sticking by stir frying almost constantly and adding water (about 2tbsp at a time) as needed. Ideally, the rice should be precooked and cooled, but if you don't have leftover rice, make a fresh batch in a separate pot.
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TAMMYS40
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MISPOSSIBLE
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HLBRYON
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MSLIVERPOOL
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CONNIERAND
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CD5594611
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SNOEBUD
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TBACCUS
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PRAYERMAMA
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MAHITCHEN
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NANAMADRE
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NURSEMHJ44
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COACH604
Mmm I make my own version of 'not so fried' rice too.. First, I spray oliveoil cooking spray in a pan, cook onions and crushed garlic, add egg white & scramble, add chicken and cooked rice, add kung pao or general tso stirfry sauce, then top off with some scallions and serve! It's very yummy and - 10/29/07
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JOANNAG2
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LEESA180
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MAMAPETE3
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JVANAM
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HOPE2BE
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KATL940
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SLEEPINGTURTLE
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DIANNE3560
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PATRICIAANN46
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MAEBEALL
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FEWCHERNERSE44
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PEARLGIRL08
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ANNEONYMOUS
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BONGOBETTE
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SUSANEL1
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MISSJAI
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GLIMMITY
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RAVENLADY2
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VENKEY
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CLICKITPINK
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ALSHIMARY5
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NANASHI
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RAMONAFAY
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TUFFIE22
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STORMY96
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MYSPARKS7
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WOLFSPIRITS
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CARTERXOXO
