Fried rice was once upon a time one of my favorite dishes at Chinese restaurants. As I’ve gotten older, maybe wiser, I don’t really eat out at these types of restaurants anymore. It’s almost impossible to find a healthy versions of these types of foods when eating out. With the crave for this dish being real, I decided to try a healthy alternative myself. My friend came over to give me a hand with the chopping and extra ingredient ideas. Result–very yummy!!
- For the rice
- For the rice mixture
- 1 Tbsp olive oil
- 1 clove of garlic, minced
- 1/2 C red onion-chopped
- 2 Tbsp ginger root (powder or finely minced ginger root)
- 1 medium orange bell pepper (diced)
- 1 medium yellow zucchini (chopped)
- 1 medium green zucchini (chopped)
- 1/2 C broccoli – chopped
- 1 C baby carrots, chopped
- 1/4 C canned peas
- 1/4 C canned corn
- 1/4 C green onion, chopped
- 2 Tbsp lite soy sauce (or liquid aminos)
- 1 tsp sesame oil
- For the rice
- For the ‘fried’ rice
- In a large pan, heat olive oil to medium heat. Add onions and garlic and cook until the onions are translucent.
- Add ginger, orange bell pepper, zucchini, broccoli, carrots, peas and corn to the onions. Stir fry for about 5-10 minutes, or until veggies are ‘al dente’
- Add rice to the pan, and turn on high heat. Stir constantly for 5 minutes.
- Add sesame oil and soy sauce to the pan and cook for an additional 2 minutes
- Top with diced green pepper.
- Enjoy, with leftovers for a few days!!