Skinny Vegetable Fried Rice

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. 

Serves: 4

Calories Per Serving: 128