Hawaiian Fried Rice Recipe
Ingredients
| Sodium chicken broth | 1/4 Cup (16 tbs) | |
| 2 tablespoons reduced-sodium soy sauce | ||
| 1 tablespoon grated ginger root | ||
| 2 teaspoons hoisin sauce | ||
| Red pepper | 1/4 Teaspoon, crushed | |
| Peanut oil | 3 Teaspoon | |
| 1 cup fat-free egg substitute | ||
| 8 ounces snow peas, ends and strings removed | ||
| Baby corn | 1 Cup (16 tbs), drained | |
| Water chestnuts | 1/2 Cup (16 tbs), drained | |
| Cooked rice | 4 Cup (16 tbs) | |
| Pineapple chunks | 1 Cup (16 tbs), drained | |
Directions
In a small bowl, stir together the broth, soy sauce, ginger, hoisin sauce and pepper; set aside.
Add 1 teaspoon of the oil to a wok or large no-stick skillet and heat over medium heat.
Add the egg substitute and cook until it begins to set.
Using a large spatula, lift and turn the egg so it cooks evenly.
Continue cooking until set but still glossy and moist.
Transfer to a plate.
Wipe the wok or skillet with a paper towel.
Add the remaining 2 teaspoons of oil and heat over medium-high heat.
Add the snow peas, corn and water chestnuts.
Stir-fry for 2 to 3 minutes or until the vegetables are crisp-tender.
Push the vegetables to the edge of the wok or skillet.
Add the rice and stir-fry about 2 minutes or until the rice begins to brown.
Stir in the pineapple, egg, broth mixture and vegetables.
Stir-fry about 5 minutes or until the mixture is heated through and the sauce slightly thickens.
Add 1 teaspoon of the oil to a wok or large no-stick skillet and heat over medium heat.
Add the egg substitute and cook until it begins to set.
Using a large spatula, lift and turn the egg so it cooks evenly.
Continue cooking until set but still glossy and moist.
Transfer to a plate.
Wipe the wok or skillet with a paper towel.
Add the remaining 2 teaspoons of oil and heat over medium-high heat.
Add the snow peas, corn and water chestnuts.
Stir-fry for 2 to 3 minutes or until the vegetables are crisp-tender.
Push the vegetables to the edge of the wok or skillet.
Add the rice and stir-fry about 2 minutes or until the rice begins to brown.
Stir in the pineapple, egg, broth mixture and vegetables.
Stir-fry about 5 minutes or until the mixture is heated through and the sauce slightly thickens.
Chef
