Light Vegetable Fried Rice Recipe with BBQ Pork

• Gluten free

• Meat

  • 6 oz Chinese bbq pork

• Produce

  • 2 Carrots, large
  • 2 Celery stalks, large
  • 1 1/2 cup Green peas, frozen
  • 3 Greens onions

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Soy sauce, low sodium

• Pasta & Grains

  • 7 cups Bob's red mill basmati brown rice, cooked

• Baking & Spices

  • 1 Salt and ground pepper

• Oils & Vinegars

  • 3 tsp Canola or grapeseed oil
  • 3 tsp Sesame oil

Found on cookincanuck.com

Description

Ingredients

• 2 eggs, whisked
• 3 tsp canola or grapeseed oil, divided
• 2 large carrots, diced
• 2 large celery stalks, diced
• 3 greens onions, thinly sliced, white & green sections separated
• 7 cups cooked Bobs Red Mill basmati brown rice, preferably day old
• ¼ cup low sodium soy sauce
• 3 tsp sesame oil
• 1 ½ cup frozen green peas
• 6 oz. Chinese bbq pork, diced
• Salt and ground pepper, to taste

Directions

• Heat a large nonstick skillet over medium heat. Coat with cooking spray and add egg. Swirl the egg to cover the bottom of the skillet. Cook until the egg sets, flip with a large spatula and cook for 1 minute. Transfer to a cutting board. Cut the egg into 1-inch thin strips. Set aside.
• Heat 1 teaspoon oil in the skillet. Add the carrots, celery and white sections of greens onions. Cook, stirring occasionally, until the vegetable start to soften, about 5 minutes. Transfer to a bowl.
• Increase the heat to medium-high and add remaining 2 teaspoons of oil.
• Add the rice and cook for 2 minutes. Stir in the sesame oil and soy sauce. Continue to cook the rice, stirring occasionally so the rice doesn’t burn, for about 7 minutes.
• Add the green peas, barbecue pork and cooked carrots and celery. Cook for 1 minute.
• Gently stir in the egg and green sections of green onion. Serve.

Nutrition