Back in my college days, fried rice was all the rage! Co-ed’s flocked to several popular Japanese restaurants in Athens, Ga for a cheap but gigantic portion of fried rice that often lasted several meals.
While I am sure those dishes from my school days were loaded with sodium, I still become nostalgic. However, I am living on an island with limited dining options, as well as little cooking space and equipment at home. In response to my cravings, I developed this easy “fried” rice recipe.
I realize TRUE fried rice, is just that, stir fried in a pan. However, for those of us without a big enough frying pan or a wok, who don’t want a huge mess in a little kitchen (or are feeling lazy), this recipe may be JUST RIGHT!
This recipe makes a great side dish or to make it a full meal try adding onions, broccoli, or any other vegetables you have lying around! You may choose to add a little chicken or shrimp also!
- 1 cup Brown Rice Uncooked
- 2 1/2 cups water
- 2 cup Peas and carrots, frozen
- 1 Tbsp Rice Vinegar
- 1 Tbsp Turmeric
- 2 tsp Black Pepper
- 1 tsp Cayenne Pepper
- 1 Tbsp Pure Sesame Oil
- 2 Tbsp Low Sodium Soy Sauce
Serving Size: 1/4 of recipe (~1 cup cooked)
Nutrition per Serving: Calories 250, Total Fat 5g, Saturated Fat 1g, Protein 7g, Carbohydrates 47g, Fiber 5g, Sodium 376mg
Place water and rice in covered pan over high heat. Bring to boil and reduce heat to medium low. Simmer for approximately 45 minutes.
While rice is cooking, whisk together vinegar, oil, soy sauce, and spices. When rice is almost finished cooking, add peas and carrot with sauce to frying pan over medium heat. Sauté for 3-4 minutes. Add to cooked rice. Mix and Enjoy!