Fifteen Minute Fried Rice
Low Fat Recipe
Egg substitute knocks out the fat in this fifteen minute fried rice with vegetables, soy sauce, bouillon and white rice.
1 tablespoon oil
3/4 cup liquid egg substitute
2 cups water
1 package (16 ounce) frozen stir-fry vegetables, thawed
1/4 cup soy sauce
1 cube chicken bouillon
2 cups uncooked white rice
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add water, vegetables, soy sauce and bouillon to skillet; bring to a boil. Stir in rice; cover. Remove from heat. Let stand five minutes.
Recipe makes 4 servings
Calories: 112; Carbohydrates: 28g; Protein: 1g; Fat: 1g; Cholesterol: 0g; Fiber: 2g; Sodium: 4mg
Variation: Spicy Rice
Rice spiced alright but this spicy rice dish that is hearty and healthy with its peppers, sirloin tips, chicken breasts...check this one out, its packed with good food that makes a main dish meal!
2 tablespoons butter
1 large onion, chopped
1 large green bell pepper, chopped
1 red bell pepper, chopped
2 habanero peppers, chopped
3 pounds sirloin tips, thinly sliced
3 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon seasoned salt
3 tablespoons olive oil, divided
4 cups uncooked long grain rice
4 cubes chicken bouillon
8 cups water
1 teaspoon garlic powder
Salt and black pepper to taste
Heat the margarine in a large heavy skillet. Saute the onion, green pepper, red pepper and habanero peppers until onion is soft and translucent. Remove from skillet and set aside.
Rub the beef and chicken with seasoned salt. Heat 1-tablespoon oil in the skillet, and fry the meat until browned. Remove from heat and set aside. Heat 2-tablespoons oil in a large heavy skillet. Fry the uncooked rice, stirring occasionally until lightly browned. Stir in water and bouillon. Stir in peppers and meat. Season with garlic powder, salt and pepper. Cover, and simmer for 20 to 25 minutes, or until rice is tender.
Did you know?
Scientists in Sri Lanka have figured out that cooking rice with oil, then cooling it, may slash calories by up to half. The cooling process, along with fat from the oil, boosts rice's resistant starch, an indigestible carb.
Try it at home: Add 1 teaspoon healthy oil to the cooking water for every 1/2-cup uncooked rice. Cook, chill overnight, and you have rice that tastes just like rice but has fewer storable calories!