Saturday, January 8, 2011

Cabbage and Carrot Fried Rice

This is simply another fried rice idea to use the leftover rice you might have queuing in your refrigerator or freezer. My version is eggless but if you want to increase the protein in this dish add some whisked egg during the last few minutes of cooking.

All the ingredients, such as chili garlic sauce and sesame oil can be found at most grocery stores in the Asian food section. If this one doesn't suit, try my other fried rice dish here.

2 teaspoons safflower oil
1 small red onion, chopped
1 large carrot, halved lengthwise and thinly sliced into rounds
1/3 head of cabbage, thinly sliced lengthwise
4 tablespoons reduced sodium soy sauce
1 teaspoon chili garlic sauce
3 ounces (4 slices) Canadian bacon/center-cut pork loin, diced
4 cups cooked brown rice
1/2 teaspoon sesame oil

In a non-stick wok, heat the oil over medium-high. Add the onion, carrot and cabbage; stir-fry for about 8-10 minutes or until tender but crisp. Add the soy sauce, chili garlic sauce, pork and rice. Toss with tongs to combine. Allow time for the rice to heat through; about 2-3 minutes. Add the sesame oil, toss again. Serve immediately.

Serves 4

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