Waimea Fried Rice

recipe

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 158
Caloriesfromfat 19 %
Fat 3.4 g
Satfat 0.5 g
Monofat 1.3 g
Polyfat 1.3 g
Protein 3.1 g
Carbohydrate 29.3 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 327 mg
Calcium 18 mg

Ingredients

4 cups water
1 cup uncooked long-grain brown rice
1 tablespoon dark sesame oil
3 tablespoons thinly sliced lemon grass or 2 teaspoons grated lemon rind
3 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1/2 cup diced celery
1/3 cup diced red bell pepper
4 teaspoons grated peeled fresh ginger
1 cup chopped pineapple
1 tablespoon finely chopped fresh or 1 teaspoon dried mint
1 tablespoon minced fresh cilantro
1 tablespoon fish sauce
1 teaspoon rice vinegar
1/4 teaspoon salt

Preparation

Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 25 minutes. Remove from heat. Drain well; place rice in a shallow dish, and chill 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add lemon grass, garlic, and jalapeño; sauté 30 seconds. Add celery, bell pepper, and ginger; sauté 30 seconds. Add rice, and cook until thoroughly heated, stirring occasionally. Stir in pineapple and remaining ingredients.

Graham Kerr,

Cooking Light

May 1998
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