Fried Rice:
One cup uncooked white or brown rice. Cook as directed on package, set aside.
- 3 tbs sesame oil
- 1 cup frozen peas and carrots (thawed. Corn can be used as a sweet vegetable substitute)
- 1-2 cups canned water chestnuts & bamboo shoots
- 1 small onion, chopped
- 2 tsp minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce
- Handful of diced green onion for topping.
In a large skillet or wok heat up oil and sauté the vegetables together until tender. Once tender, slide vegetables to one side of the skillet and pour the beaten eggs onto the other side. Cook eggs until nicely scrambled, and then put the mixture together. At this time, add in your cooked rice and soy sauce. Heat until rice is hot again. You can play with the soy sauce here, depending on how much flavor you want. Don’t forget the amount of Sodium involved, though!! My suggestions are measure it out to your needs, or get lower sodium sauce. Toss in the green onion at the last minute of cooking.
Serve hot & with extra soy for varying taste buds!
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