Thursday, September 26, 2013
Easy "Unfried" Rice
Thanks for the great feedback yesterday. I wish I could've responded but my internet was down all friggin' day so that was fun...not.
Sometimes you just get the hankerin' for Chinese or Thai food...or both. I love fried rice but it's certainly not the healthiest thing you can get. That's why my cheat for making a healthier version that I can control the sodium myself is better than takeout.
This is more of a guideline than a recipe I suppose. I grab my TJ's Basmati Quick Cook Brown Rice and raid the freezer for frozen veggies. As I use them I put them in a big zip top bag so I can keep track of them easier in the freezer drawer. Last night I decided to use peas, corn, broccoli and the last of the roasted red peppers in the fridge.
I used 2/3 cup of rice and 2 cups of water and when it was about halfway done, I added the veggies and covered it to cook the rest of the way while I grilled up my protein. Yum!
Last night I added some General Tso sauce (2 tbsp) to our rice. This is a great hearty entree or a side dish. Get my bed ready...
...for my Maple Sriracha Shrimp. (Click for the Maple Sriracha Sauce recipe) It was insanely good and the Mr loved it! Only took about 20 minutes for all of it!
This recipe is highly adaptable to whatever veggies you have on hand. You can use low sodium broth over water for a little more flavor or the sauce like I did. Add whatever salt free spices you like. The possibilities are endless!
Nutritional information per serving (for what I used for the rice/veggies which were on the carby side): Calories: 350 Fat 4g Carbs 74g Fiber 7g Protein 11g
525 cals for the whole dinner.
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