Yang Chow Fried Rice

Photo: Oxmoor House
This is a vegetarian version of the classic Chinese dish that traditionally includes shrimp and ham. The fried rice can stand alone as a one-dish meal; however, if you desire a crunchy side, Sesame-Soy Snow Peas fills the bill. Cut the cilantro into small sprigs instead of chopping for a pretty garnish.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 348
Fat 8.5 g
Satfat 1.5 g
Monofat 4.1 g
Polyfat 2 g
Protein 11 g
Carbohydrate 55 g
Fiber 4.9 g
Cholesterol 141 mg
Iron 3.9 mg
Sodium 683 mg
Calcium 34 mg

Ingredients

2 tablespoons canola oil, divided
4 large eggs, lightly beaten and divided
1/4 teaspoon freshly ground black pepper, divided
Dash of salt
1 3/4 cups thinly sliced green onions, divided
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
5 cups cooked short-grain rice, chilled
1/4 cup lower-sodium soy sauce {Check for Gluten}
1/2 teaspoon salt
1 (10-ounce) package frozen green peas, thawed
3 tablespoons chopped fresh cilantro

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.

2. Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of reserved egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro.

Note:

Chilling the cooked rice is the key to making delicious fried rice. Allowing the rice to chill overnight (or at least for a few hours) helps eliminate excess moisture, keeping the grains firm and separate. If you use hot, freshly cooked rice, you're likely to end up with mushier results.

Martha Rose Shulman,

Cooking Light Gluten-Free Cookbook

August 2011