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Rainbow Fried Rice

Yield

6 servings (serving size: 1 cup)

"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.

Ingredients

  • 1 tablespoon canola oil
  • 2 large eggs, lightly beaten
  • 3/4 cup minced yellow onion
  • 1 cup chopped Chinese-Style Roast Pork
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.