Rainbow Fried Rice

Rainbow Fried Rice Recipe
"This recipe is very much like the one my father used for his basic fried rice, served to thousands who came to our Chinese restaurants," Fong-Torres says. To keep the rice texture firm in the finished dish, Fong-Torres rinses the cold cooked rice and drains it well before adding it to the stir-fry. For variety, substitute chicken or shrimp for the pork.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 219
Caloriesfromfat 28 %
Fat 6.7 g
Satfat 1.4 g
Monofat 3.1 g
Polyfat 1.5 g
Protein 9.7 g
Carbohydrate 29 g
Fiber 1.7 g
Cholesterol 85 mg
Iron 1.7 mg
Sodium 455 mg
Calcium 33 mg

Ingredients

1 tablespoon canola oil
2 large eggs, lightly beaten
3/4 cup minced yellow onion
4 cups cooked long-grain rice, chilled
3 tablespoons low-sodium soy sauce
2 cups shredded iceberg lettuce
1/2 cup frozen green peas, thawed
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup minced green onions
1 teaspoon dark sesame oil

Preparation

Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.

Add yellow onion to pan; sauté 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.

Note:

Shirley Fong-Torres,

September 2005
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