I love fried rice but when we are cooking some teriyaki pork chops on the grill….Mmm, I don’t want any meat in my fried rice. Agree?? Ok…glad we got that debate out of the way…haha! I found a recipe on Eating Well .com and I adjusted it…(of course).
Here are the changes that I made:
- 1/8 tsp chinese five spice
- 2 Tbsp soy sauce
- 1 Tbsp honey
- 1/3 cup frozen sweet peas
- 1 cup chicken broth (1 cup hot H2O, 1 chicken bouillon cube)
- 2 cloves garlic
- omitted sesame oil
Makes: 4 cups
Here’s what you’ll need:
1 cup instant whole grain brown rice
1 cup hot water + 1 chicken bouillon cube
2 eggs, lightly beaten
1 Tbsp canola oil
1/3 cup frozen peas
1/4 – 1/2 bell pepper, chopped
2 slices red onion, chopped
2 cloves garlic, minced
1/8 tsp chinese five spice powder
2 Tbsp soy sauce (prefer low-sodium, but not recommended)
2 Tbsp rice vinegar
Combine rice and chicken broth in a small saucepan……
Bring to a boil over high heat….once it starts to boil, remove from heat, cover, and let sit for approximately 15 minutes to absorb all liquid…..
After all liquid is absorbed, spread cooked rice out on a plate and let stand for 5 minutes……
While the rice is cooling, coat a large skillet with non-stick cooking spray and place over medium heat. Pour in lightly beaten eggs and cook, stirring gently until just set, 30 seconds to 1 minute and then transfer to a small bowl…..
Heat canola oil in the pan over medium-high, add onions, peppers, and peas, stirring and cooking for 2-3 minutes……
Add garlic and chinese five spice powder, stir and continue cooking until tender…..
Add the cooked rice…..
Cook until all the liquid is absorbed (30 seconds – 1 minute) then fold in the eggs and add 1-2 Tbsp honey and then stir, (I like to balance out the vinegar with something sweet, honey is the perfect compliment)…..
Remove from heat and serve. We served ours with grilled Teriyaki pork chops! Mmm…..ENJOY!
Here are the original ingredients for this dish:
- 1 cup instant brown rice
- 1 cup vegetable broth
- 2 eggs, lightly beaten
- 2 tsp canola oil
- 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
- 1 medium red bell pepper, cut into 1-inch slices thinly
- 4 scallions, cut into 1-inch pieces
- 1 clove garlic, minced
- 1 Tbsp fresh ginger, minced
- 4 tsp low-sodium soy sauce
- 2 Tbsp rice vinegar
- 1 tsp sesame oil
- Hot sauce to taste
** Any vegetables would be great in this dish.