fried rice

All posts tagged fried rice

Brussels Sprout and Cashew Fried Rice

Published June 13, 2016 by jenmatteson

As I mentioned in the last post, there was a recent addition to our family, Milou. I’ve been busy running around with her, and not blogging. Shame on me!

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Just look at that sweet face! I bet you forgive me now ūüėČ Okay, on to the food!

Who doesn’t love fried rice? I certainly do, and so does Nate. The hardest part about making fried rice is the rice. The rice has to be completely cool before using, and leftover rice works the best. Unfortunately, the thought to make rice one day and use it the next rarely occurs to me.

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Brussel’s Sprouts and Cashew Fried Rice

Until…my girlfriend snapchatted me her dinner one night. I immediately responded needing to know what delight she made. She promptly emailed it to me the next day with the recipe. What a friend! Now this is originally a vegetarian dish, but I did add shrimp to up the protein a little. Obviously, feel free to follow the recipe as written, or add whatever protein you like. Tofu would be a good option if you want to keep it veg, too!

I was curious to see how the flavors¬†would come¬†together with the maple syrup added in, but it was a great balance of salty and sweet. I would definitely make this again, and it’s so super simple. Nate also demanded it as he came up for air¬†once while consuming!

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Brussels Sprout and Cashew Fried Rice

Source: Adapted from A Virtual Vegan
Servings: 4-6

Ingredients:

2 tsp oil (I used a mixture of sesame and olive oil)
2 heaping cups halved Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. soy sauce
1 tbsp. maple syrup (honey or agave can be substituted)
2 cups cooked brown rice, cooled (leftover is best)
1/4 cup cashews

Directions:

  1. In a large frying pan, heat oil over medium heat. Add Brussels sprouts an saute until just tender, about 4 minutes.
  2. Add onions and garlic and cook until onion is just beginning to turn golden brown, about 2 minutes.
  3. Add soy and maple syrup and stir to coat vegetables. Add rice and cashews and continue cooking for another few minutes until rice is hot.
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Fried Rice

Published April 15, 2012 by jenmatteson

Nate asks me to make fried rice at any opportunity – usually when we are having anything Asian for dinner. ¬†Unfortunately, the secret to really good fried rice is to use leftover rice, rice that is refrigerator cold. ¬†Using warm rice just doesn’t yield the same results.

I would consider this a somewhat healthy fried rice; I used whole grain rice instead of white, olive oil instead of canola, egg substitute instead of eggs, and low sodium soy sauce.

Fried Rice

Source: Pigzilla Original
Servings: 6

Ingredients:

2 tbsp olive oil
1/2 cup egg substitute (or 2 eggs, lightly beaten)
2 cups whole grain rice, cooked and cold
1 cup frozen peas and carrots (or vegetable of your choice)
2 tbsp low sodium soy sauce
salt and pepper

Directions:

1. In a large frying pan, heat olive oil over medium high heat.  Add egg substitute and stir until lightly scrambled.  Add rice and cook over medium high heat until rice begins to brown and become slightly crisp, 8-10 minutes, stirring occasionally.

2. Add frozen vegetables and continue to cook over medium high heat until vegetables are warmed through.  Reduce heat to medium low and add soy sauce.  Salt and pepper to taste and serve.

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