Healthy Fried Brown Rice
I was in the mood for fried rice recently, so I did a little google exploration. I inspected a few dozen different recipes and picked out the common denominators. I have tweaked the general recommendations to my liking and am very pleased with the end result. This is one half of my addiction-of-the-month. The other half is an Asian honey chicken recipe that comes right after this post. 
Ingredients:
6 cups cooked, cold, leftover brown rice*
2 cups frozen peas and carrots
1/2 cup diced green onions (about 3 stalks)
1 Tbs sesame oil
1 Tbs butter
6 Tbs soy sauce
2 large eggs** (optional)
Directions:
Melt butter in pan and add sesame oil. When pan is hot, add onions and stir for 30 seconds. Add frozen peas and carrots, and stir in pan until thoroughly warmed through. Add rice and stir until warm through. Add soy sauce and keep stirring until everything is completely warmed through. Yum!
Total Calories (with eggs): 203 per cup
*Leftover rice works a lot better than fresh, warm rice! That was a very common recommendation in my research.
**I confess that sometimes I totally forget to add the eggs, but it turns out delicious anyway, just different. If you choose to use the eggs (yay for protein--and authenticity!), just whisk them a little in a bowl first, then add to the rice and stir until eggs are completely cooked/scrambled before adding soy sauce.
Ingredients:6 cups cooked, cold, leftover brown rice*
2 cups frozen peas and carrots
1/2 cup diced green onions (about 3 stalks)
1 Tbs sesame oil
1 Tbs butter
6 Tbs soy sauce
2 large eggs** (optional)
Directions:
Melt butter in pan and add sesame oil. When pan is hot, add onions and stir for 30 seconds. Add frozen peas and carrots, and stir in pan until thoroughly warmed through. Add rice and stir until warm through. Add soy sauce and keep stirring until everything is completely warmed through. Yum!
Total Calories (with eggs): 203 per cup
*Leftover rice works a lot better than fresh, warm rice! That was a very common recommendation in my research.
**I confess that sometimes I totally forget to add the eggs, but it turns out delicious anyway, just different. If you choose to use the eggs (yay for protein--and authenticity!), just whisk them a little in a bowl first, then add to the rice and stir until eggs are completely cooked/scrambled before adding soy sauce.
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