Five Treasure Fried Rice

This is a recipe from one of my favorite Food Network personalities, nutritionist Ellie Krieger, who also writes for Fine Cooking magazine. Fried rice is usually a greasy side dish that you feel guilty eating, but this version is full of crisp veggies and whole grain rice. I was immediately drawn to this recipe because most of the ingredients are ones I always have on hand in the fridge or freezer anyway. Plus I buy a lot of broccoli and this recipe specifically calls for using the stems which usually get tossed away. Ellie's updated fast food favorite is crunchy, colorful, delicious and satisfying. I served this rice alongside stir fried black pepper shrimp and pan seared store bought potstickers when I was craving a Chinese feast without all the oil and sodium that comes along with typical takeout.

Five Treasure Fried Rice Ingredients: 2 Tbs. canola oil 1 cup peeled, finely diced broccoli stems (from about 1-1/4 lb. broccoli) 3/4 cup finely diced carrots 3/4 cup finely diced red bell pepper 3/4 cup frozen shelled edamame 3/4 cup corn kernels, fresh or frozen 4 scallions (both white and green parts), thinly sliced 2 Tbs. finely grated fresh ginger 2 large cloves garlic, minced 4 cups very cold cooked brown rice 3/4 cup finely diced Canadian bacon (4 oz.) 2 large eggs, lightly beaten 1/4 cup lower-sodium soy sauce (or mushroom flavored soy sauce) Instructions: Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and Canadian bacon and cook, stirring, until heated through, 3 to 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. oil, then the eggs, and cook, stirring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce and serve. From Fine Cooking December 31, 2008 View Printable Version