Ginger Fried Rice

This dish is simple and flavorful. Just the kinda thing I love. I used to make it all the time, it was my go-to dish. Somehow it fell by the way side though and when someone at work today said something about Chinese Fried Rice I had an ‘Eureka!’ moment. I came straight home and rectified the situation. The recipe doesn’t call for anything particular in the way of veggies, aside from leeks, but I prefer to add caramelized onion, bell peppers or broccoli, depending on what I have on hand. This eve the winner was broccoli. I couldn’t have been happier!

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INGREDIENTS
1 tbsp Sesame Oil
3-4 cloves Garlic – Minced
1 tsp Ginger – Grated
2 small Leeks – Washed and Sliced – White and light green parts
1 tsp Salt
1 tsp Pepper
1 tsp Red Pepper Flakes
2 cups Sushi Rice
4 Eggs *Optional
4 tsp Bragg’s Liquid Aminos (or Tamari or your favourite Soy Sauce)

METHOD
– Put your rice on to cook. I’m super lazy and always cook my rice in the microwave. Cooks perfectly every time.
– Heat the sesame oil in a skillet. Add minced garlic and ginger and sautee 30 seconds to 1 minute. Add leek and sautee until softened. Add salt, pepper and red pepper flakes.
– If using bell peppers or broccoli, add them now and turn the heat down to medium-low while the rice cooks.
– When the rice is finished, add it to the skillet and stir until rice is fully combined. Turn up the heat on the burner and fry the rice. It will crisp up a bit. Fry for 5 minutes and remove from heat.
– Fry 4 eggs sunny side up and serve over each dish. An alternative (a faster one!) is to add the eggs to the skillet after you sautee the veggies. This method scrambles the eggs a bit and incorporates them into the rice. More like a real Chinese fried rice.

NUTRITIONAL INFO
Serves 4
Weight Watchers points per serving – 11
Calories – 435.3
Fat – 16.3g
Fibre – 1.9g
Sodium – 1761.7mg (598mg if you leave out the 1tsp salt)
Carbohydrates – 45.4g
Protein – 26.3g

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