Getting Stir-Fried Rice Just Right

If you’re like me, you have a very white boyfriend who likes all things Asian, except not really. I’m only half-Asian and his favorite Asian dish is Orange Chicken. (Not that I can make fun with a straight face – I love it too, and grew up on Lemon Chicken from the local Golden Wok.)

In short, if you’re like me, you’ve spent some time trying to get just the right combination of veggies and meat into a healthy combination of stir-fried goodness.

This is what I came up with.

My model for this dish (Rainbow Fried Rice, Cookinglight)

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon garlic, minced
1/4 cup egg beaters
3/4 cup bok choy, chopped
2 cups chicken, chopped into edible pieces
4 cups cooked brown rice
3 tablespoons low-sodium soy sauce
2 cups shredded Chinese cabbage
1/4 cup frozen peas
1/4 cup mushrooms, sliced
1/2 cup minced green onions
1 teaspoon dark sesame oil

PREPARATION

Heat olive oil and garlic in a large nonstick skillet over medium-high heat. Once aromatic, add chicken pieces. Cook until done, about 2-4 minutes per side.

Add the vegetables, cook 1-2 minutes. Add the rice and soy sauce, mix thoroughly. Make a well in the center of the rice, and pour the egg beaters. Let cook slightly until a bit settled, then mix in with the rice.

After rice is warmed through, add sesame oil and green onions. Yum!