A healthier take on restaurant fried rice, this recipe keeps the flavor and spirit with fewer calories but more fiber and protein.
2 cup Rice brown medium grain cooked without salt
1 cup, chopped Onions green spring or scallions raw
1 cup Peas and carrots frozen unprepared
3 tbsp Soy sauce reduced sodium
1 tablespoon Vinegar rice
2 cup, chopped or diced Chicken breast roasted meat only skinless
- If you do not have any leftover brown rice, then cook 1 cup medium brown rice according to package directions but do not add oil or salt. You can use regular or instant brown rice.
- While rice is cooking, put canola oil in a large nonstick skillet and heat to medium-high.
- Add green onions and frozen peas and carrots to skillet and saute for 3 minutes. To avoid splattering, pat-dry the green onions and thaw frozen vegetables before adding to pan. Or, use a splatter screen when you cook.
- Mince garlic and ginger then add to pan and continue to saute for another 1-2 minutes.
- Mix sesame oil, hoisin sauce, reduced sodium soy sauce, and rice vinegar in a small bowl and have ready near the skillet.
- Add cooked brown rice to skillet and saute for 2 minutes while continuing to stir.
- Add sauce mixture and 2 cups of chopped chicken to the skillet and stir for another 1-2 minutes so that the entire mixture is heated through. Turn off heat and serve immediately.
You can save time by using packaged garlic or ginger paste.
Toasted sesame oil is especially delicious in this recipe.
Sake can be substituted for rice vinegar.
Peanut oil is a great tasting substitute for canola oil for sauteing.