July 30, 2010

The Best Healthy Fried Rice

I stumbled upon a recipe from an issue of Everyday Food (I love that magazine, such simple recipes and the format is perfect for stuffing pages into my recipe box) for "Crispy Rice with Mushrooms and Carrots" that looked tasty. It was served with a fried egg, and which sounded yummy as the runny yolk might mix nicely with the rice. And it was yummy! Here's my version:
Mr. Geek is a big fan of Asian food, so I knew he'd like this, but with all the "mmmmms" and "you should blog about this", I knew it was a big hit. I nearly took a photo of him chowing down, but really, who wants to see that.

I modified the recipe slightly, by adding a veggie bouillon cube to the rice (I used brown, not white) and adding some shredded zucchini in place of one carrot, since our zucchini is growing at weed proportions and I'm constantly coming up with new ways to incorporate it into our meals.

Crispy Rice with Mushrooms and Carrots (from Everyday Food)
Feeds 4
  • 1 tablespoon hot sauce (such as Sriracha), plus more for serving (optional)
  • tablespoon soy sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • Coarse salt
  • 14 ounces shiitake, baby bella or button mushrooms, thinly sliced
  • 2 carrots, shredded
  • 3 cups rice
  • 4 large eggs, sunny-side up, for serving
In a small bowl, combine hot sauce, soy sauce, sugar and sesame oil. In a large nonstick skillet, heat vegetable oil over medium heat. Add onion and garlic; season with salt. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add mushrooms and cook until softened, about 4 minutes. Add carrots and cook until softened, about 4 minutes. Add hot-sauce mixture and rice and cook, stirring, until warmed through, about 2 minutes.

Using the back of a spoon, flatten rice mixture and increase heat to high. Cook until bottom begins to brown and crisp, about 2 minutes to 4 minutes. Divide among four plates; top each with a fried egg and serve with more hot sauce if desired. Garnish with parsley.

3 comments:

  1. As you can imagine fried rice is really popular here...

    that looks sooooo good!

    ReplyDelete
  2. We doing more with Asian at my house. This looks good.

    ReplyDelete
  3. I made this last night and it was a hit! It had a warm and earthy flavor that I wasn't really expecting, almost like a comfort food. I was worried that the hot sauce might be too much for my hubby but it was just right.

    I served it with steak and veggies but I could see it served with just veggies or a salad. It is a very easy recipe.

    Thanks for sharing this great recipe!

    ReplyDelete

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