Healthy Fried Rice

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Family Favorite

Family favorite here! Not THE favorite, but definitely a favorite. I raised my family with this recipe on the table one or two times a month. These last 5-6 years, I guess I somehow forgot about it. Perhaps I was distracted by trying new things, who can say? But when I served the Fried Rice a few weeks back, a heavy dose of nostalgic delight gripped those of us who were here to enjoy it. No doubt, I’ve served it again since and the same thing happened! It’s just that good.

It’s Healthy!

Fried Rice is one of those meals you can pack a bunch of nutrition into, without the family noticing. If you are wanting to build or support healthy immune systems for your family, this is a tasty way to do it. Add in more fresh garlic, fresh ginger (instead of ground) and onions as well as cook your rice with equally measured bone broth instead of the water. If your husband and growing young men are anything like mine, they’ll get similar healing nutrition, without having to suffer through soup. (I know. I love soup too! They’re weird and they own it. Ha!) My family prefers things hearty, and this is just that.

Confidence Wins

Feel confident to play with this a little. If you are short on time, use frozen veggies (not canned, -Yikes!). I am all about “fresh is best” and prefer the highest quality ingredients I can afford. Somedays though, it’s helpful to have some flexibility. Frozen veggies are a good, still nutritious time saver when it’s essential.

If you prefer meatless meals, this recipe adjusts easily. Simply hold the meat and add more veggies! Don’t be shy about adding some variety. Think ‘Asian’ and I’m sure you’ll create something delightful you’ll enjoy.

Back in our early years as a family, I didn’t use Brown Jasmine Rice. I also never followed that little bothersome bit of direction on most bags of rice, to rinse my rice before cooking. I honestly thought,’ who has time for that and what does it matter?’

Girls! Pre-rinse your rice. It’s amazing, you gotta try it! Rinsing is one of the secrets to perfectly cooked rice. And the Jasmine Brown Rice? Trust me. You follow the directions, checking your measurements carefully and you’ll be a believer. A believer in Brown Rice, I mean.

Enjoy!

Let me know what you think! Oh! I forgot to mention, -leftovers are fantastic reheated for lunch the next day.

And if you enjoy the recipe, please save it on Pinterest. Thank you!!

Easy, nutritious comfort food. Asian inspired Fried Rice. A family favorite!

Course Main Dish

Cuisine Asian

Keyword Fried Rice, Healthy, Recipe, Vegetables, Weeknight

Prep Time 45 minutes

Total Time 45 minutes

Servings 8 hearty portions

Ingredients

2 1/2 cups Brown Jasmine Rice Cook per package instructions, and set aside to cool. Should yield about 5 cups cooked rice.
1/3 cup Peanut or Canola Oil divided! (see instructions)
1 whole Yellow or Sweet Onion chopped
1 whole Sweet Red Pepper seeded and chopped
1/8th teaspoon Red Pepper Flakes (optional)
1/2 -1 teaspoon Ground Black Pepper (to taste)
1 cup Thin fresh or frozen Green Beans rinsed, trimmed and cut to approximately, 1 inch pieces.
2 pounds Ground Pork, Beef, or Turkey which ever one you have on hand.
3/4 cup Soy Sauce divided! (see instructions)
1 teaspoon Ground Ginger (to taste)
1 1/2 teaspoons Honey
5 cloves garlic peeled and minced, or equivalent jarred minced garlic.
6-8 onces Baby Bella or White Button Mushrooms cleaned and rough chopped
4 Fresh Carrots rinsed, peeled and grated, or use 1 cup frozen cubed Carrots&Peas.
2 whole Eggs beaten
1 1/2 Tablespoons Butter
1 teaspoon Toasted Sesame Oil
3 Green Onions rinsed and finely sliced

Instructions

Pre-cook your rice per package instructions, early in the day and set aside to cool. Or use five cups of leftover rice.
Prepare all veggies and gather seasonings. In a heavy large skillet, add 2 Tbl. oil. Add chopped onions and lightly saute. Add chopped red sweet pepper and lightly saute.
Add cut green beans, saute until bright green and remove all from the skillet. Set aside.
Whisk together half a cup of the soy sauce, and measured honey and ginger. Set aside.
Add 1 Tbl. oil to skillet. Add ground meat. Break meat up into bite-sized bits. Add fresh minced garlic. Add red pepper flakes and ground black pepper. Add several Tablespoons of the plain soy sauce to begin seasoning the meat.
Continue to brown meat. Add chopped mushrooms.
When meat is nearly cooked, add grated carrots. Heat only until warmed thru and remove all from pan.
Add beaten eggs to a clean skillet, and gently cook in a thin layer. Fold over egg (like a trifold omelet) and slice eggs into thin ribbons. Set aside with meat and veggies. It's OK if the eggs don't turn out in perfect ribbons. They will naturally break up when folded into rice. [I forgot to add eggs into my last batch of Fried Rice! Tragedy! Actually, it tasted just fine, What it lacked in visual experience, was never missed in the tasting. But I sure kicked myself. It's not as if we were lacking in eggs, for goodness sakes!]
Moving on... -In the original large heavy skillet, add 1 1/2 Tablespoons of butter and 1 teaspoon toasted sesame oil over medium heat.
Add half of your cooled cooked rice. Begin frying rice. Allow it to brown slightly before turning. Use a stiff spatula to scrape and turn over sections of the rice, making sure entire skillet gets turned periodically. When rice is nicely browning, add the soy/honey/ginger mixture to the rice. Gently fold in well.
Add the remaining rice in with the rest. Add another Tablespoon or two of oil if needed to help fry and keep rice from sticking overmuch. Careful not to add too much oil. You may not need the entire measure.
Continue to fry rice a few minutes, adding scant amounts of oil only as necessary. When rice is nicely golden brown, add in the veggies, meat, and egg. Gently fold all together until well mixed. Adjust seasoning to taste. Add in more soy if needed.
Top with fresh sliced green onion and serve. Enjoy!