Tuesday, April 26, 2011

Fried Rice

We have several types of fried rice we make regularly, and here is one of the egg free versions. I thought fried rice always had eggs in it, but I guess most anything can be modified (reminds me of my egg free quiche...). This recipe is another great one for whatever leftover meat is laying around ready to use, or leave the meat out. You can also throw in veggies you have on hand. Though only peas are called for in the recipe, I added shredded carrots I had prepped and frozen over a month ago, as well as fresh chopped mushrooms. Lots of nutrition in every bite, and it's tasty, too! Remember to prep all ingredients before starting to cook, since the process goes quickly.

Fried Rice modified from "Bakin' Without Eggs"

1 TBSP olive oil
1 onion, chopped
4 cloves garlic, minced
1 TBSP grated ginger root
5 cups cold, cooked rice
2 cup frozen baby peas
2 cups chopped, cooked chicken
5 TBSP low-sodium soy sauce
6 TBSP chicken stock (use water if none available)
1 tsp dried thyme leaves
1/8 tsp white pepper


  1. Heat olive oil in large skillet. Add onion and garlic; stir-fry 4-5 minutes, until crisp-tender.
  2. Add ginger, rice, and peas; stir-fry 3-4 minutes longer.
  3. Add chicken; stir-fry until hot, about 3-5 minutes longer.
  4. Stir in soy sauce, stock, thyme, and pepper. Stir-fry until rice absorbs the liquid and food is hot, about 3-4 minutes. Serve immediately.

Yield: 4 servings

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