Pinched Fried Rice

Pinched Fried Rice

This is adapted from a Food Network recipe. It's light and lean - as long as you use
 a lean protein are are not heavy handed with the oil   

Serves 4 as an light entree


3 T canola oil

2 cups cooked, cubed beef, chicken or protein of your choice

1 smallish onion, diced

2 stalks celery, chopped

3 cloves garlic, finely chopped

2-inch piece fresh ginger, peeled and finely chopped

3 green onions, thinly sliced on a diagonal

3 large eggs, lightly beaten

3 cups cold cooked long-grain rice

1/2 cup cabbage, thinly sliced - OPTIONAL

1/2 cup bean sprouts - OPTIONAL


Prep all ingredients. Cube the meat, dice all veggies. Whisk eggs in a small bowl. Reserve everything.

Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of the oil. Add chicken or beef and cook for a couple of minutes until lightly browned. Add the onion, celery, garlic, ginger, and green onion and saute for 2 minutes or so.

Transfer contents of the skillet to a large bowl and reserve.

OPTIONAL - Saute the cabbage and bean sprouts in the same skillet (you may add a teaspoon of oil) for 3-4 minutes. Then reserve in the bowl with everything else.

Return the pan to the heat and add one more tablespoon of oil. Season the eggs with salt and pepper and add to the skillet. Stir the eggs constantly until almost set but still moist, then transfer egg to the bowl with the meat and veg. Break the eggs up so there are no large clumps.

Return the pan to the heat and another tablespoon of oil. Add the rice to the pan and break up any clumps. Season with salt and pepper and stir. The, allow the rice to cook undisturbed until its gets slightly crispy, about 2-3 minutes. Add reserved meat, veggies and eggs to the skillet and heat thru. Taste for seasoning and serve.