Fruited Fried Rice Recipe
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Ingredients : Fruited Fried Rice Recipe
4 cup cooked long-grain brown rice
5 tsp peanut oil
3 large eggs
1/2 tsp salt
2 medium clove garlic, minced
1 large onion, finely diced
(2 cups)
1 tsp Szechuan bean paste
1 1/2 cup cubed fresh pineapple
(1/2-inch pieces)
7 oz firm or extra-firm tofu
drained well and diced, (1 cup)
1 tbsp sugar
2 large celery stalk, diced (1 cup)
1 cup grated carrots or radishes
1/2 tsp freshly ground pepper
4 scallions with white and light gree
thinly sliced on diagonal
1/4 cup reduced-sodium soy sauce
1/4 cup vegetable broth
6 SERVINGS OVO-LACTO
This colorful, mildly spiced meal-in-one can be made with either leftover
cooked rice or freshly cooked rice. To get the right amount, start with
about 1 1/2 cups raw rice.
If you are using cold leftover rice, moisten your hands with water and rub
rice to separate grains. Skip this step if you are using just-cooked
rice.
Set rice aside.
Place nonstick wok or large, heavy skillet over medium-high heat and add 1
teaspoon oil. In small bowl, beat eggs with 1/4 teaspoon salt. Add eggs
to hot oil and cook, stirring, until softly set, about 1 minute. Remove
to
plate and set aside.
Add 2 teaspoons oil to wok and heat over medium-high heat, Add garlic,
onion and bean paste and stir-fry 1 minute. Add pineapple, tofu and sugar
and stir-fry until heated through and lightly glazed, about 3 minutes.
Add
celery and carrots and stir-fry 3 minutes. Season with 1/4 teaspoon
pepper
and remaining 1/4 teaspoon salt and transfer to bowl. Set aside.
Add remaining 2 teaspoons oil to Wok and heat over medium-high heat. Add
scallions and stir quickly. Add rice and stir-fry until heated through,
about 2 minutes.
Stir in soy sauce and broth until rice is well coated. Add scrambled eggs
and pineapple-tofu mixture and stir until heated through and flavors are
blended, 2 to 3 minutes. Season with remaining 1/4 teaspoon pepper and
serve right away.
Recipe adapted from Nicole Routhier's Fruit Cookbook (Workman Publishing,
1996).
PER SERVING: 294 CAL.; 12G PROT.; 9G TOTAL FAT (2G SAT. FAT); 42G CARB.;
106MG CHOL.; 711MG SOD.; 4G FIBER
Converted by MC_Buster.
Per serving: 242 Calories (kcal); 7g Total Fat; (27% calories from fat);
7g Protein; 37g Carbohydrate; 94mg Cholesterol; 692mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, August 1999, page 30
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 363 Calories; 7g Fat (18.0%
calories from fat); 7g Protein; 68g Carbohydrate; 3g Dietary Fiber; 94mg
Cholesterol; 692mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
If you liked this Fruited Fried Rice Recipe, you may be interested the following related recipes:
Grain Recipes
Related Sites:
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