Fried rice
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
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