Seven-ingredient fried rice
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Seven-ingredient fried rice
  Fried    Rice    Pasta  
Last updated 6/12/2012 12:43:48 AM. Recipe ID 3021. Report a problem with this recipe.
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      Title: Seven-ingredient fried rice
 Categories: Rice, Pasta
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      3 tb Low-sodium soy sauce
      2 tb Water
      2 tb Rice vinegar
      1 tb Oyster sauce
      1 tb Ketchup
      1 ts Sugar
      1 ea Clove garlic, crushed
      2 tb Oil

MMMMM-------------------------RICE DISH------------------------------
      1 ea Small yellow  onion
  1 1/2 c  Celery, cut on the diagonal
      1 c  Carrots, cut on the diagonal
      1 c  Cooked, cubed meat, any
    1/2 c  Red or green pepper, diced
      3 c  Cooked, cooled rice
      1 c  Sugar snap peas or snow peas
 
  * Rice should be preferably a day old. Remove stems from peas. Meat
  can be
    lean chicken, turkey or pork.
    Combine all the ingredients for the sauce in a 2-cup mixing bowl.
  Stir
    vigorously with a fork until the sugar has dissolved.  Place near
  the
    stove where it will be handy.
    Assemble the remaining ingredients near the stove in individual
  piles or
    dishes. Precook the carrots 1 minute in a microwave oven on high
  (100
    percent) power. The carrots also may be blanched in boiling water 2
    minutes to tenderize them.
    Place the oil in a wok or large skillet, Set over high heat and
  allow oil
    to become quite hot.  Add the onions first, stirring occasionally
  until
    they begin to caramelize and turn brown around the edges. Add the
  celery
    and stir 2 minutes longer. Add the carrots, meat and bell pepper
  and cook
    2 minutes longer, stirring constantly.
    Add the rice all at once, stirring quickly to mix all ingredients.
  (Some
    rice may begin to stick to the sides of the wok or skillet, but
  continue
    stirring.) Add the peas and pour in sauce mixture.  Stir until
  mixture is
    evenly colored with the sauce. Remove from heat and serve
  immediately.
    Test kitchen notes: The choice of ingredients is up to the cook. If
    desired, substitute bulb fennel or green onions for celery; peeled,
    deveined and cooked shrimp or lump crab meat for the meat; or
  English
    peas for snow peas. Remember to use low-fat ingredients to keep the
    calories from fat below 30 percent.
    Per serving, without meat: 419 calories, 12.8 grams fat, 61.8 grams
    carbohydrate, 715 milligrams sodium, no cholesterol. EACH SERVING =
  27.4 PERCENT CALORIES FROM FAT.
 




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Recipe ID 3021 (Apr 03, 2005)

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