Monday, May 11, 2009

Vegetable Fried Rice

This is an easy weeknight meal I prepare often that sneaks in a lot of healthy vegetables. The trick is to combine roughly one cup of vegetables and one scrambled egg white for every cup of rice. You can use any combination of vegetables that you like that goes well with soy sauce. It is also good with some extra thrown in rotisserie chicken or small precooked shrimp for you meat eaters.


2 T olive oil
3 garlic cloves
1/4 cup white onion
1/2 jalapeno pepper, diced
1/2 cup chopped snap peas
1 cup shredded napa cabbage
1/4 cup cherry tomatoes
3 cups precooked brown rice
3 egg whites
1/4 cup cilantro
1/4 cup green onion
cumin, white pepper, soy sauce, red pepper flakes to taste

Add oil to pan and sautee onions and garlic. Slowly add vegetables in order of how long they take to cook. When vegetables are almost done, add rice and egg and stir until egg is cooked thoroughly. Add more delicate herbs and vegetables and season to taste. Give pan a good pour of soy sauce and serve hot.

The trick with the rice is to use day old rice or to not go overboard on adding liquid to the pan of rice. Too much liquid will result in mush.

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