Sides

Vegetable Fried Rice

Makes 3 to 4 servings

View Recipe

Vegetable Fried Rice

Makes 3 to 4 servings

A healthier version of the take-out favorite.

Nutritional information per serving (based on 4 servings):Calories: 249 (23% from fat)
carb. 43g
pro. 5g
fat 6g
sat. fat 3g
chol. 54mg
sod. 214mg
calc. 38mg
fiber 2g
  1. Vegetable Fried Rice-1
  1. Vegetable Fried Rice-1

Ingredients

  • 1tablespoon unsalted butter, divided
  • 2carrots, peeled and julienned (1-inch-thin strips)
  • 1cup snow peas, trimmed and cut into 1-inch pieces
  • 1garlic clove, finely chopped
  • 1½-inch piece fresh ginger, peeled and finely chopped
  • 2cups cooked jasmine rice, chilled
  • 1large egg, lightly beaten
  • ½ teaspoon rice vinegar
  • 2teaspoons sesame oil
  • 1teaspoon fish sauce
  • 1½ teaspoons soy sauce, reduced sodium
  • ¼ cup thinly sliced scallions pinch sea or kosher salt
  • 1tablespoon chopped fresh cilantro

Preparation

  1. 1. Fit the Cuisinart® Oven Central® with baking pan if desired. Preheat to 350ºF with the top element off.
  2. 2. Once pan is hot, add 1 teaspoon of butter, swirling to cover the cooking surface evenly. Add carrots, snow peas, garlic and ginger. Sauté until bright and still crisp, about 1½ to 2 minutes. Carefully remove and reserve.
  3. 3. Add the remaining 2 teaspoons of butter. Once melted, add the rice; stir-fry, allowing rice to sit about 45 seconds between stirs, until rice has just browned, about 3 to 5 minutes.
  4. 4. Push rice to one side of the pan. Add egg and let it cover half of the pan, being sure not to let it touch the rice. Cook egg, breaking up with a spatula while cooking. Once egg has cooked, mix with rice.
  5. 5. Turn off heat; stir in reserved vegetables and the remaining ingredients. Taste and adjust seasoning accordingly.

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