I’m back! I took a hiatus from blogging due to a busy work schedule, but I recently resigned from my financial secretary job and now have more time to blog, so I’m back!! Woohoo! I’ve really missed blogging and interacting with my readers! (I hope there a few still out there after all this time)
A couple days ago I had a craving for Chinese food. And that’s actually pretty odd for me because I’m not really a fan of most Chinese dishes. But, I do LOVE the Pepper Chicken and Fried Rice at the Chinese restuarant here in town. So, I decided to try to make a “skinny” version at home. My husband and I loved it, and my 12 year old son said it was “ok”. Boys. So uncommital. Today I’m sharing the Fried Rice recipe and tomorrow I will post the Pepper Chicken recipe. Ideally, you want to use “leftover” rice that you made at least the day before and chilled overnight. I didn’t plan that far ahead however, so I just made my rice a few hours before dinner and let it chill until I was ready to prepare the rest of the dish. It worked out just fine.
Skinny Vegetable Fried Rice
- 1/3 cup chicken stock
- 1 cup finely diced vegetables ( I used carrot, asparagus, onion, and red pepper)
- 1/2 tsp garlic, minced
- 1 tbsp soy sauce
- 1-1/2 tsp vinegar
- 1 tbsp oil
- Salt & Pepper, to taste
- 2 cups cooked brown rice (best if rice is made the day before)
Heat a wok or other heavy skillet over medium high heat. Add garlic and cook until tender. Add vegetables and cook several minutes, or until vegetables are crisp-tender. Add soy sauce and vinegar; stir well and cook for a couple minutes. Add rice, mixing well. Add chicken stock and cook just until rice is heated through. Season with salt and pepper, to taste.
Calories Per Serving: 128