Barry's International Kitchen

 May 12, 2011


Healthy Vegetable Fried Rice


I realized with my health that isn't good and my age which isn't to my advantage, I should start to eat healthier.  This is  healthier my Chinese Fried Rice that I posted, both are great, this one is surprisingly good. 


1 cup  rice of your choice(we use Jasmine Rice, makes more than a cup of rice)
2   eggs, lightly beaten(If you choose you can use 3 egg whites or 2 egg whites and 1 yoke)
2 teaspoons vegetable oil

2 Belgium Endive(sounds exotic but if my market has it yours will also)

1 Radicchio (a small chinese cabbage mostly red with a bit of white)

1   medium red bell pepper, thinly sliced into 1-inch pieces
4   scallions, cut into 1-inch pieces(if I don't have scallions, I use shallots)
1 clove  garlic, minced
1 tablespoon  minced fresh ginger
4 teaspoons  reduced-sodium soy sauce
2 tablespoons  rice vinegar
1 teaspoon  toasted sesame oil
hot sauce if you so choose, as much as you like




Coat a large nonstick Shillet or wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute.   Keep separate on a dish or bowl until needed.


Heat  oil in the pan  or Wok over medium-high.  Add  all vegetablesbell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender.   Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.



Make a Free Website with Yola.