Fresher, brighter and lighter than the average takeout.
4 tablespoons vegetable oil, divided
1 small onion, finely chopped
1 1-inch piece ginger, peeled and finely chopped
1 garlic clove, finely chopped
3 cups steamed rice (see page 100), cooled
2 large eggs, lightly beaten
2 tablespoons reduced-sodium soy sauce
¼ teaspoon fish sauce
3 green onions, thinly sliced
Nutritional information per serving (1/2 cup)
Calories 235 (43% from fat) / Carb. 29g / Pro. 5g / Fat 11g / Sat. Fat 1g /
Chol. 62mg / Sod. 218mg / Calc. 17mg / Fiber 0g
Heat 3 tablespoons of the oil in a large nonstick skillet. Add the onion, ginger and garlic. Sauté mixture until onion is translucent and garlic just starts to brown. Add rice. Stir, and spread rice mixture into a single layer inside the pan so rice can crisp.
Stir every 2 to 3 minutes, for a total of about 10 minutes.
Move rice mixture to one side of the pan. Add the remaining tablespoon of oil to the side of the pan without the rice.
When oil is hot, add beaten eggs. Stir to scramble and cook, about 2 minutes. Mix into the rice mixture.
Add the soy sauce, fish sauce and green onions. Remove from heat. Taste and adjust seasoning as desired.
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