Spring Green Fried Rice

I have to say I’m really enjoying our Spring in Philadelphia lately.  Normally, Spring lasts all of 3 days before it either gets cold again or boiling hot.  But we’ve had so many crystal clear blue skies and moderate temperatures that I’m just beside myself.  Having nicer weather not only puts me in a better mood but it tends to make me eat better also.  This Spring Green Fried Rice is a perfect Spring meal.  Sure, fried rice doesn’t sound like the healthiest thing but this version is flavorful, packed with veggies and not at all fattening.

Crunchy cabbage, sweet peas, crisp edamame and fresh ginger are mixed with brown rice and soy sauce.  Lightly fried, this rice is also mixed with eggs to give it the typical eggy addition commonly found in fried rice.  If you don’t like ginger, you can leave it out but I think the flavor of the ginger in this dish is really the best part.  Instead of running to get take out fried rice next time, consider making this.  You’ll save calories and money and you be happy with the results.

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The ingredients:

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In a small bowl beat egg and 1 tsp. soy sauce; set aside.

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In a wok or large skillet heat toasted sesame oil over medium heat.  Add egg mixture; stir gently until set.  Remove egg; cool slightly.  Using your hands to roll the cooked egg into a log.  Use a sharp knife, slice the egg into strips; set aside.

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In the same skillet, heat vegetable oil over medium-high heat.  Add garlic and ginger, cook 30 seconds.  Add cabbage; cook and stir 2 minutes.

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Add edamame and peas; cook for 2 minutes.

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Add rice and 2 Tbsp. soy sauce.  Cook and stir for 2 to 4 minutes or until heated through.  Add egg mixture and green onion; cook and stir about 1 minute or until heated through.

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Top with crushed red pepper, if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Better Homes & Gardens magazine

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