I have been searching for a really good fried rice recipe and I think I finally figured it out! It’s no easy feat, I tell you, especially when you are trying to keep it relatively healthy. Anything with “fried” in the name is bound to give you a bit of trouble when skinnifying it.
The secret isn’t just the ingredients or the sauce. The secret to fantastic fried rice is the order in which your ingredients are cooked. You need to saute the vegetables and protein together so that all the flavors infuse each other and become fragrant before you add any rice or sauce.
I discovered this while following (for the most part) the directions for the fried rice recipe in my “Stir Fry” cookbook. It’s one of those random cookbooks I picked up from a Barnes and Noble somewhere and all the recipes in it are over-involved, you know, where there’s ONE ingredient in almost every dish that you don’t even know where to find because it’s sooo gourmet? Yeah, I just cut that out and do my own thing, but I generally follow the directions. My theory proved to be correct and this dish has quickly become a favorite in our home. In fact, I have about 7 cups of white and wild rice chilling in the freezer right now so I can make a huge batch of it tonight!
So, take it from me and my girlfriend; this fried rice is fabulous. Full of veggies and a delicious mix of meats, you’d might as well make a huge batch of it so you’ll have leftovers for lunch!
Fried Rice with Prawns and Ham
Servings: 9 (around 1 to 1 1/2 cups each)
PointsPlus Per Serving: 7
- 5 cups cooked white rice, 26 PP
- 4 cups cooked wild rice, 17 PP
- 6 tsp canola oil, 7 PP
- 4 medium carrots, diced
- 2/3 cup frozen green peas, 2 PP
- 1/4 cup diced scallions or white onion
- 15 large prawns (slice in half length-wise and then cut each side into 3 more pieces), 3 PP
- 2 oz lean deli-sliced ham, 1 PP
- 5 cloves minced garlic
- 3 tsp fish sauce (optional)
- 1 tbsp sriracha chili sauce
- 4 tbsp low-sodium soy sauce, 1 PP
- 4 tsp unpacked light brown sugar, 1 PP
- 6 egg whites, 2 PP
1. Heat up 2 tsp canola oil in a wok. over medium-low heat. Pour egg whites in and stir them up until they are just cooked enough and slightly scrambled. Place in a bowl and set aside.
2. Reheat the wok and pour in 3 more tsp canola oil. Put in garlic, green onion, shrimp, ham, carrots and peas. Cook for about about 5-10 minutes until shrimp has been thoroughly cooked.
3. Whisk together soy sauce, brown sugar, fish sauce, last of the canola oil and sriracha in a bowl.
4. Pour rice and sauce mixture into the wok and mix up with the vegetables. cook for a few minutes until well coated. Then throw in the egg. Cook for another minute or so.
5. Serve immediately and enjoy! Keep some sriracha and soy sauce out on the side so people can add it at their leisure.
You can always switch out which meats you use, so if you want chicken in there, just make sure you switch out the points since it’ll be more. Maybe you have leftover pork that you need to use or even bacon or scallops! Don’t like peas? Put in some edamame. Make those flavors work for you!