Fried rice is one of the world’s most popular rice dishes and a superb way to use up leftovers. We stick to the classic Chinese-American recipe of crispy rice mixed with chopped vegetables, scrambled eggs, and a variety of seasonings.

STEP ONE – Preparations

1. Get out a medium pot with a tight-fitting lid, a fine mesh strainer, and a bowl.
2. Get out a large frying pan and a large serving dish.

STEP TWO – Make the Rice

Ingredients:

1 ½ cups rice (medium grain, jasmine, or sushi)

Instructions:

1. Fill the medium pot with 3 cups of lightly salted water and bring to a boil.
2. Place the rice in a fine mesh strainer and run under cold water for 1 minute.
3. Add to the pot and stir once.
4. Reduce the heat to a simmer and cook covered for 20 minutes.
5. Remove the pot from the heat and let steam for 5-10 minutes.
6. Transfer the rice to the bowl, fluff with a fork, and chill in the refrigerator.

STEP THREE – Pan-Fry and Assemble

Ingredients:

2 tablespoons canola oil
1 large peeled and chopped carrot
½ large peeled and minced onion
2 thinly sliced green onions
1 tablespoon minced garlic
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
½ teaspoon fine sea salt
½ teaspoon ground pepper
1 large egg plus 1 egg white
1 cup green peas (fresh or frozen)

Instructions:

1. In the large frying pan, heat 1 tablespoon of oil over medium-high heat.
2. Add the rice and cook for 3-5 minutes until slightly toasted. Transfer to the serving dish.
3. In the same pan, heat the 2^nd tablespoon of oil.
4. Add the carrots, onions, and garlic and cook for 2 minutes, stirring continually.
5. Stir in the soy sauce, sesame oil, salt, and pepper, then move the ingredients to one side of the pan.
6. Add the egg and egg white, scramble with a spatula, and season with the salt and pepper.
7. Return the rice to the pan with the peas and pan-fry for 2-3 minutes.
8. Spoon the fried rice into the serving dish and serve warm.

Recommended Serving Size: ¼ of dish

Exchanges: 2 starch, 1 protein, 1 veg, 1 fat