Wednesday, September 28, 2016

Rainbow Fried Rice

Eat this with the Char Sil.

Rainbow Fried Rice

Photo by ALB

1 tablespoon canola oil
2 large eggs, lightly beaten
3/4 cup minced yellow onion
1 cup chopped Char Sil
4 cups cooked long-grain rice, chilled
3 tablespoons low-sodium soy sauce
2 cups shredded iceberg lettuce
1/2 cup frozen green peas, thawed
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup minced green onions
1 teaspoon dark sesame oil

Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.

Add yellow onion to pan; sauté 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.

Yield: 6 servings (serving size: 1 cup)

Nutritional Information
CALORIES 219 (28% from fat); FAT 6.7g (sat 1.4g,mono 3.1g,poly 1.5g); PROTEIN 9.7g; CHOLESTEROL 85mg; CALCIUM 33mg; SODIUM 455mg; FIBER 1.7g; IRON 1.7mg; CARBOHYDRATE 29g

Cooking Light, SEPTEMBER 2005

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