Tired of Thanksgiving leftovers?

So am I. So in an effort to ditch the yams and green bean casserole I found a delicious basic recipe for egg fried rice which I turned into stir fry! The original rice recipe is here. I have padded out the dish with extra vegetables and some homemade teriyaki sauce.

Before you start, cook about three cups of rice according to the directions on the package. You can use brown or white rice, but I used white rice, and cooked it a little longer so it is soft. If you end up with more than about 4 and a half cups of COOKED rice, you can either add it all to the stir fry or save it and make rice pudding.

The meal is cooked over a medium-heat in a non-stick skillet or a wok. The recipe suggests using a cooking spray but I substituted with a tablespoon of olive oil, but you could use vegetable oil too. Then you add 1 cup of egg beaters as an egg substitute, it’s a lower fat and cholesterol alternative but if you want to use real eggs you could use two medium sized eggs. Fry the eggs for about 2 minutes as you would cook scrambled eggs so they don’t stick to the bottom, then add the rice, stir frying it for 3-4 minutes.

At this point add the salt, pepper, and beansprouts. The recipe calls for 2 cups of bean sprouts, but I added only 1. Also, I didn’t use any salt because of the teryaki sauce we are adding later. Then I added a can of water chestnuts, some fresh cut carrots (about half a cup), and some cut cauliflower and broccoli. Fry for about 4-5 minutes.

Then in a separate bowl, add about 2/3 cup of soy sauce (you can’t beat kikkoman), two tablespoons of brown sugar, one tablespoon of cornstarch, and 1 teaspoon of minced garlic. You could also add a teaspoon of ginger if you like.

Mix the ingredients and the sauce to the rice and vegetable mix, stirring frequently for about 3 mins.

Enjoy!

Other vegetables you could add include: snap peas, bamboo shoots or red peppers.

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~ by britt21 on December 1, 2008.

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