This delicious 5-Spice Vegetable Fried Rice is just the thing to satisfy your takeout cravings. It’s also better for you and can be made for a fraction of the cost!
- RICE INGREDIENTS
- 2 cups brown rice
- 4 cups water
- ½ tablespoon Chinese 5-spice blend
- FRIED RICE INGREDIENTS
- ½ tablespoon vegetable oil
- 2 tablespoons sesame oil
- 2 large eggs, beaten
- 2 cups frozen peas and carrots mix
- ⅓ cup low-sodium, gluten-free soy sauce
- ⅓ cup finely sliced green onions, including the whites
First make the rice. This can be done a day in advance. Combine all the rice ingredients into a rice cooker or pan, and cook as directed. This should yield 4 cups of cooked rice for the recipe.
Heat the vegetable oil and 1 tablespoon of the sesame oil in a large wok on medium-high heat, slightly swirling it to ensure the oils coat the pan.
Add the beaten eggs to the pan and swirl the egg around to make a thin layer. Use a spatula to scramble the eggs continuously until they are cooked through and scrambled.
Add in the peas and carrots and cover with a lid to allow the veggies to steam for 1-2 minutes.
Add the rice, remaining sesame oil, soy sauce and green onions into the pan and stir all together well. Stir-fry for 2 minutes until all the ingredients are well incorporated.
Turn off the heat and serve immediately with the Spicy Cashew Chicken and Broccoli.
Nutrition Analysis: 170 cal, 8 g fat, 60 mg chol, 380 mg sodium, 20 g carbs, 0 g fiber, 2 g sugar, 6 g protein.
Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac disease in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, www.lagassegirls.com. She splits her time between New Orleans and New York doing special cooking events and gluten-free pop-ups.