My boys and husband love Asian food (as do I!). So for some time now, I've been searching Pinterest for great fried-rice recipes. And when my brother, Tobit (who loves to cook just as much as I do) introduced me to this one, I was hooked!
What I like most about this version of fried-rice is that it's much healthier than your typical fast-food oily, fried-rice. It incorporates lots of veggies, brown rice, and egg whites . . . so it's a big win-win for me. Not to mention, it's delicious! . . . a big A-plus in my book.
Food for My Soul: "Because your steadfast love is better than life, my lips will praise you." Psalm 63:3
Ingredients:
2 egg whites
1 whole egg
1 tsp olive oil
3 cups cooked brown rice
1/2 onion, diced
2 cloves garlic, diced
4 scallions, chopped, whites and greens separated
1/2 cup shredded carrots
1 cup ready-to-eat shelled edamame
2 tbsp low-sodium soy sauce
salt and fresh pepper to taste
Directions:
1. Over medium heat, in a non-stick skillet or wok add 1/2 tsp oil and cook until hot. In a small bowl, whisk eggs and egg whites with a fork, season with salt and pepper, and scramble the eggs in skillet. When cooked, remove from pan and set aside.
2. Let the wok get hot. Add 1/2 tsp oil and cook onions, garlic, scallion whites, and carrots for about 1-2 minutes, being careful not to burn. Stir in cooked brown rice, eggs, soy sauce, scallion greens and edamame. Heat through, mixing well for about 3-4 minutes.
(Adapted from SkinnyTaste)
Anna, I'm loving your pictures......I need to get tips from you on how to take such good food pictures. What kind of a camera are you using? This looks delicious and something fairly simple that I could make during the week ;) Keep up the great work!!!
ReplyDeleteThank you, Lauren! I use a Canon t3i (my husbands Christmas present to me:). He purchased it refurbished directly from the Canon website for a very good deal. I photograph in natural light (either outside in the shade or indoors next to a well-lit window) which makes all the difference. This is a little more difficult to do during the winter months, though. For cropping and editing, I use Picassa but I hear photoshop is better...something I'm considering in the near future:) Hope this helps!
DeleteI never thought of adding edamame to fried rice, and I'm Asian. =) We usually make ours with frozen chopped spinach, eggs and sweet Chinese sausage. Love how you're thinking outside the box and making this dish a bit healthier!
ReplyDeleteHi, Eva! I'm loving your idea of using spinach and sausage ...that sounds delicious! Thanks for your input:)
DeleteThis recipe gets a big A in my book too! Edamame beans is one of my favorites, they're so good for you!
ReplyDeleteThe health benefits of edmamame are definitely a big bonus, plus they're delicious! Thanks for stopping by, Yvonne!
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