Chinese Fried Rice

Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 to 2 ½ cups water, low sodium stalk or consommé 
¾ teaspoon salt 
1 tablespoon olive oil(Optional) 
1 ½ cup white or brown riceUncooked
4 green onionsWashed trimmed and sliced thin. 
½ cup frozen peas and carrots
3 eggs
3 tablespoons lite soy sauce

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Bring water, stock or consommés to a rolling boil (use larger amount of liquid if using brown rice).
2Add salt and olive oil. 
3Slowing add rice and stir. 
4Cover and cook over slow heat.
5White rice will take from 25 to 35 minutes, brown rice will take from 40 to 50 minutes. 
6If the rice becomes too dry, add ¼ cup or more of boiling water. 
7When grains have swelled to capacity, uncover the pot for about the last 5 minutes of cooking. 
8Continue to cook the rice over very low heat, shaking the pot from time to time until grains have separated. 
9Fluff the cooked rice with a fork.
10Heat oil in a large skillet.
11Toss in rice until hot and golden. 
12Add salt and green onions. 
13When these ingredients are well mixed hollow a center in the rice. 
14Break eggs into the hollow and scramble semi cooked, and then stir into the rice mixture. 
15Sprinkle with lite soy sauce and peas and carrots. 
16Stir and serve hot. Internal temperature above 135 F. 

Jacqueline Larson M.S., R.D.N. and Associates