Fried rice

May 6, 2009

The perfect dish for using up leftover meat and vegetables. It comes together even quicker if you're using already cooked rice.

MAKES 4 SERVINGS

1 cup brown rice

Olive or vegetable oil

1 cup diced ham

1/2 cup corn

1/2 cup edamame

1/2 cup cooked, diced potatoes

1 cup cooked scrambled eggs

1/2 cup diced tofu

1 tablespoon butter

1 teaspoon soy sauce

Combine rice and 2 cups water in a medium saucepan. Simmer until rice is tender but has some bite, about 30 minutes.

Heat a little olive or vegetable oil in large skillet or wok over medium high. Add the rice and saute it so it crisps up a bit.

Add the ham, corn, edamame, potatoes, scrambled eggs and tofu. Turn the heat to low and cook, stirring. Add 1 tablespoon of butter to moisten the rice, stirring until it melts. Add 1 teaspoon of soy sauce.

Taste and adjust seasoning as necessary. Grate fresh Parmigiano-Reggiano on top and serve.

John Bubala

Nutrition facts per serving: 312 calories, 14 g fat, 5 g saturated fat, 260 mg cholesterol, 23 g carbohydrates, 23 g protein, 996 mg sodium, 3 g fiber