Mark's Very Own Fried Rice
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rice
cooked |
|
| 1 | each |
onions
large, finely chopped |
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
carrots
scrubbed and diced |
|
| 1 | each |
green bell peppers
chopped |
|
| ½ | cup |
corn
frozen, and/or peas |
|
| 1 | each |
ginger root
3 inches long, sliced |
*
|
| ½ | teaspoon |
hot chili peppers
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rice
cooked |
|
| 1 | each |
onions
large, finely chopped |
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
carrots
scrubbed and diced |
|
| 1 | each |
green bell peppers
chopped |
|
| 118 | ml |
corn
frozen, and/or peas |
|
| 1 | each |
ginger root
3 inches long, sliced |
*
|
| 2.5 | ml |
hot chili peppers
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Ensure that the rice has been cooked ahead of time and is well cooled.
Heat about 2 to 3 tablespoons vegetable oil in a wok.
When hot, add onions and garlic and fry for 3 minutes.
Add the carrots and stir-fry for 2 minutes.
Add the rest of the vegetables and continue to stir-fry for 2 or 3 minutes.
Toss in the chili pieces and gingerroot.
Cook for a few seconds.
Carefully stir in the cold rice.
Lower heat and continue to cook, stirring occasionally for 5 Add enough soy sauce to coat the rice and cook for a further 5 minutes on low heat, stirring often to prevent sticking. Season if desired with salt and pepper. Serve when heated through.
