Fried Rice Restaurant Style

Prep 15 min      Cook 30 min     Ready 45 min

Ingredients :

  • 2 cup enriched white rice
  • 4 cup water
  • 2/3 cup baby carrot, chopped
  • 1/2 cup frozen green peas
  • 2 tbsp vegetable oil
  • 2 egg
  • 1 soy sauce, to taste
  • 1 sesame oil, to taste










Directions:
1-In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2-In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3-Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.


Recipe originally inspired by AllRecipes with 5-star rating and 644 reviews.

by:kitchme.com


Chicken and Bow Tie Pasta

Potato& Sweet Pea Curry

Popular posts from this blog

LOW CARB "POTATO" SALAD

Image
I liked this very well. It reminds me more of deli-style potato salad than Helen's "Potato" Salad, which is also very good. This one has a Miracle Whip, sweet kind of flavor and Helen's is more of a mustard potato salad. I like them both and it will be difficult to decide which to make. I made mine without the onion. You could add hard boiled eggs, but be sure to add them to the carb count. INGREDIENTS : 16 ounce package frozen cauliflower  1/2 cup mayonnaise  4 ounce jar diced pimientos, drained well  1/4 cup dill pickle relish, drained well  1 tablespoon chopped onion, optional  1 tablespoon white vinegar  1 tablespoon Splenda or equivalent liquid Splenda  1 tablespoon yellow mustard  1/2 teaspoon pepper  Salt, to taste PREPARATION : Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving. Makes 6-8
Keep reading

HELEN'S "POTATO" SALAD

Image
The more I make this salad, the more I like it. It's perfect with burgers and other "summertime" food.   INGREDIENTS : 16 ounce bag frozen cauliflower  4 hard boiled eggs, chopped  2 stalks celery, chopped  3 green onions  3 tablespoons yellow mustard  1/2 cup mayonnaise  2 tablespoons dill pickle relish, optional  1/8 teaspoon celery seed, optional  1/4 teaspoon pepper, or to taste  1/2 teaspoon salt, or to taste  Pinch dill, optional PREPARATION : Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours. Makes 6-8 servings  Do not freeze Per 1/6 recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs  Per 1/8 recipe: 161 Calories; 14g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs by:genaw.com
Keep reading

You might also like: