Sunday, January 16, 2011

Lemon Fried Rice

I am immensely enjoying my new ToH Everyday Light Cookbook. Last week I made a tropical/citrus themed dinner. Lemon Fried Rice, Lime Pork with Peppers, and Pineapple Smoothies. BIG. HIT.

Update is after the nutritional info.

Also, this side comes together really quickly, so you can make it up to half an hour ahead of time and cover with foil and it will remain hot.

This calls for pre cooked sushi rice. Cook rice ahead of time and refrigerate.
Sushi Rice
1 part rice and 2 parts water in pot.
Bring to rolling boil. Reduce heat and simmer for 20 minutes.

Lemon Fried Rice
makes 8 - 2/3c. servings

1/2 c. chopped Sweet Onions (or sliced Green Onions)
1/4 c. minced Fresh Parsley
1/4 c. Butter
4 c. cold, cooked Sushi/Sticky Rice
1 - 1 1/2 c. frozen Peas
2-3 T. Reduced-Sodium Soy Sauce
3 t. Fresh Lemon Zest
1/2 t. Salt
1/4 t. Jalapeño Sauce (or other hot sauce)
2 T. fresh squeezed Lemon Juice

In large non-stick skillet or wok, stir-fry onions and parsley in butter for one minute.

Add the remaining ingredients; stir-fry for 4-6 minutes or until peas are tender and rice is heated through.

Nutritional Information
186 cal
6g fat (4g sat)
16mg chol
391mg sodi
28g carb
2g fib
4g pro

Update!!!!: I have made this with Brown Rice now. Add more lemon juice and zest than directed. Add to taste. Brown rice has a stronger taste on it's own, so it takes more lemon juice to bring out the citrus flavor. Taste as you go.

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