https://eatfresh.org/eatfreshorg-mini-course

Un-Fried Rice

Photo attribution: My Tu Duong

Ready In: 30 minutes

Serves: 4

This dish contains much less oil and salt than restaurant fried rice. To further reduce the salt, use low-sodium soy sauce.

Sharp knife

Measuring spoons

Large pan with lid

Spatula or spoon

Serves 4

1 tablespoon Oil

1 clove Garlic minced

2 cups Vegetables raw, such as onion, celery, bell pepper, cabbage, broccoli, green beans, peas, zucchini, mushrooms, or bean sprouts, diced

1 Egg beaten

2 cups Rice cooked and cold

2 tablespoons Soy Sauce

of Black Pepper to taste

1 cup Chicken cooked, (optional) or of Shrimp cooked, (optional)

1 cup Mango chopped, (optional)

1.Heat oil until sizzling in the bottom of skillet.

2.Add garlic and vegetables, toss in oil, and cover.

3.Cook vegetables until slightly brown and soft.

4.Add shrimp or chicken to the skillet, if using, and cook for 2 minutes.

5.Add the egg directly into the base of the pan. Allow it to scramble by stirring it back and forth across the hot pan.

6.Add rice, soy sauce, black pepper and other optional ingredients. turn heat down to medium-low. Cook until heated through, stirring frequently.

Rice Cooker Directions:

Layer ingredients in the rice cooker in this order: oil, garlic, vegetables, egg, optional meat, rice, soy sauce, black pepper.
Cook for 1 cycle and stir.
Cook for another cycle if needed.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 4

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Cooking Environment: Limited Kitchen

“Funded by USDA SNAP, an equal opportunity provider and employer. Visit http://calfreshhealthyliving.org for healthy tips.”