This recipe is a great way to use up leftovers. You can add meat to make a hearty main dish. Without meat it makes a great side dish. If the leftovers you use in this dish are low sodium, the final dish will also be low sodium.
Fried Rice
Serves: 8
Ingredients
- 1 Tbsp unsalted butter, divided
- ½ Tbsp sesame oil
- 2 eggs, lightly beaten
- ⅛ tsp soy sauce substitute
- ⅛ tsp sesame oil
- ¼ cup chopped onion
- 1 tsp minced garlic
- ¼ cup chopped green pepper
- 2 cups rice, prepared without salt and cooled (leftover rice that has been stored in the refrigerator overnight is best. Freshly cooked rice probably won’t be dry enough)
- (optional) ½ cup cooked meat (pork, or shrimp, or fish, or chicken or turkey)
- ¼ cup no sodium soy sauce substitute (see recipe)
- Chinese Five Spice
- 1 cup cooked mixed vegetables (for example: peas, corn and/or finely chopped carrots or broccoli)
- Optional no-sodium soy sauce substitute (see recipe) for garnish
Instructions
- If you are using meat, cut the pre-cooked meat into bite-sized pieces.
- Add ½ Tbsp sesame oil to a skillet or wok. Melt 1 Tbsp unsalted butter in the oil at medium heat.
- Mix the lightly beaten eggs with ⅛ tsp soy sauce substitute and ⅛ tsp sesame oil. Scramble the eggs in butter, breaking up the cooked eggs into small pieces. Set aside.
- Melt one more tablespoon of unsalted butter in the skillet or wok. Saute the onions, garlic and (optional) green pepper in butter until onions are soft, about 6-8 minutes.
- If desired, add cooked meat to the skillet and sprinkle with Chinese Five Spice
- Stir in the soy sauce substitute. Then slowly mix rice and egg by the spoonful until all rice is added and all ingredients are well blended and until color of rice is uniform.
- Sprinkle with Chinese Five Spice. Then stir in cooked peas, corn, and/or carrots. Stir fry just until the mixture is hot
Nutrition Information
Serving size: ½ cup.
