From the Pantry Butler kitchen
Fried Rice
Add some protein and grains to your dinner with this yummy rice dish. Use brown rice for extra fiber. USDA MyPlate Kitchen — Adapted from Flavorful Fried Rice, University of Wisconsin Cooperative Extension Service — Family Living Program (public domain), via myplate.food
Ingredients
- 2 tablespoons canola oil — or cooking oil of your choice
- 1 cup white rice, uncooked
- 3 tablespoons onion, minced
- 1/2 cup carrot — chopped or grated
- 2 cups water
- 4 whole eggs — beaten
- 4 egg whites — beaten
- 1/4 cup fat-free milk
- 1/2 cup peas
- 2 tablespoons reduced-sodium soy sauce
Method
- Wash hands with soap and water.
- In a large frying pan over medium heat, cook rice, minced onion, and carrots in oil, stirring often until lightly browned.
- Slowly add water.
- Reduce heat, cover and simmer until liquid is absorbed and rice is tender, about 20 minutes.
- Beat eggs and egg whites in a bowl.
- Stir in milk, peas, and soy sauce.
- Pour over hot rice mixture in fry pan.
- Cook on medium heat.
- As mixture begins to thicken, gently draw a spatula across bottom and sides of pan.
- This allows egg mixture to cook.
- Continue until eggs are firm.
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