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Ginger Fried Rice
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Yield: 4 servings (serving size: 1 cup)
Source: Cooking Light, MAY 2005
CL Comments: Grapeseed oil has a light quality that won't compete with the vivid flavor of the other ingredients. It also has a high smoke
point, making it a good choice for stir-frying. Chilling the rice a day ahead helps prevent the grains from sticking together. To chill,
spread onto a jelly-roll pan, cover, and refrigerate eight hours or overnight.
Amy's Comments: I used brown rice and the canola oil. Very tasty and filling. YUM!
INGREDIENTS:
1 tablespoon grapeseed or canola oil
3 tablespoons chopped peeled fresh ginger
2 tablespoons minced garlic
2 cups thinly vertically sliced onion
1/4 teaspoon salt
4 cups cooked short-grain rice, chilled
2 large eggs, lightly beaten
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
Cilantro sprigs (optional)
INSTRUCTIONS:
- Heat grapeseed oil in a large nonstick skillet over medium heat; add
ginger and garlic. Cook 10 minutes or until browned and crisp,
stirring constantly. Remove from pan; set aside.
- Add sliced onion to pan; reduce heat to medium-low. Cover and cook 10
minutes or until soft; stir occasionally. Sprinkle salt over onion;
increase heat to medium-high. Add rice; cook 4 minutes or until
heated, stirring frequently.
- Make a well in center of rice; add eggs, stirring to scramble.
Gradually incorporate eggs into rice; stir in ginger mixture, green
onions, soy sauce, and sesame oil. Garnish with cilantro, if desired.
NUTRITIONAL INFO:
Healthy Units: 7 per serving (might be less if you use brown rice) or if you use brown rice it would be
Core (+ ~.5 pts for the sesame oil)
CALORIES 372(22% from fat); FAT 8.9g (sat 1.7g,mono 2g,poly 2.6g);
PROTEIN 8.9g; CHOLESTEROL 106mg; CALCIUM 41mg; SODIUM 447mg; FIBER
1.9g; IRON 3.4mg; CARBOHYDRATE 62.7g
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