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Fried rice

December 5, 2024

Recipe

Fried rice is a great way to use up leftover rice. Leftover rice sticks together better than freshly made rice does.

Serves 4

Cooked rice that's been in the fridge overnight or up to three days makes better fried rice. The rice tends to clump together.

In a large heavy skillet or wok, heat the peanut oil over medium-high heat. Add cooked rice and saute until lightly golden. Add green onions, carrots, green pepper and peas. Stir-fry until vegetables are tender-crisp, about 5 minutes.

Hollow out a circle in the center of the skillet by pushing the vegetables and rice to the sides. Break the egg into the hollow, then lightly scramble the egg as it cooks. Stir the scrambled egg into the rice mixture. Sprinkle with soy sauce, sesame oil and chopped parsley. Serve right away.

2 cups cooked brown rice
3 tablespoons peanut oil
4 green onions with tops, chopped
2 carrots, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup frozen peas
1 egg
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1/4 cup chopped parsley

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 3 Fats and oils Fruits 1 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 2 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1 Carbohydrates 3 Fats Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 253 Calories 31 g Total carbohydrate 35 mg Cholesterol 4 mg Dietary fiber 5.5 g Monounsaturated fat Potassium 6 g Protein 2 g Saturated fat About 1 cup Serving size 217 mg Sodium 12 g Total fat