This is one of the best recipes for fried rice that I've come across, and it was an instant hit with my family. The only thing I change is that I don't include the chile. This is a recipe we use over and over again, because it is so good! The sauce is perfect - soy cause and brown sugar has become my stir-fry sauce of choice now. Excellent.
Fried Rice with Sweet Soy Sauce
Photo: John Autry; Styling: Leigh Ann Ross
More From Cooking Light
Total: 35 Minutes
Amount per serving
- Calories: 430
- Fat: 16.1g
- Saturated fat: 3.3g
- Monounsaturated fat: 7.2g
- Polyunsaturated fat: 4.7g
- Protein: 12.8g
- Carbohydrate: 58.2g
- Fiber: 5.2g
- Cholesterol: 180mg
- Iron: 2.6mg
- Sodium: 377mg
- Calcium: 83mg
- 3 tablespoons peanut oil, divided
- 4 large eggs, lightly beaten
- 3 finely chopped shallots
- 2 garlic cloves, minced
- 1 chopped serrano chile
- 4 cups cooked long-grain brown rice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups thinly sliced daikon radish
- 1/3 cup fresh basil leaves
- 1/3 cup fresh mint leaves
- 1/3 cup chopped fresh cilantro
- 4 lime wedges
- 1. Heat 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Pour eggs into pan; cook for 2 minutes or until set, stirring once. Remove eggs from pan.
- 2. Increase heat to high, and add the remaining 2 tablespoons oil to pan. Add shallots, garlic, and chile; stir-fry 1 minute. Add rice; stir-fry for 3 minutes or until lightly browned. Add cooked eggs, soy sauce, salt, and pepper; toss to combine.
- 3. Top with radish and herbs, and serve with lime.
- Sweet Soy Sauce
- 1/4 cup lower-sodium soy sauce
- 1/4 cup packed dark brown sugar
- Bring soy sauce and brown sugar to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.
- Makes 4 servings (serving size: 1 tablespoon)
- Calories 61; Fat 0mg; Protein 0.9g; Carbohydrate 14.9g; Fiber 0.1g; Cholesterol 0mg; Iron 0.4mg; Sodium 537mg; Calcium 14mg
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