Page 16
March 9, 2016
F OOD
This tasty and healthy version of traditional fried rice, uses three
varieties of nutritious rice and a variety of vegetables, chicken and
egg to make a complete meal.
Tri-Fried Rice
Ingredients:
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1 cup cooked, diced organic chicken breast
2 eggs, stirred well, fried flat and cut into half-inch squares
1/2 cup brown rice, rinsed, then cooked in rice cooker
1/2 cup red rice, rinsed, then cooked in rice cooker
1/2 cup black rice, rinsed, then cooked in rice cooker
4 cloves garlic, minced
1 cup chopped green onion
1/2 cup peas
1/2 cup carrots, finely diced
1/2 cup steamed broccoli, chopped
2 tablespoons walnut oil
1 tablespoon soy sauce
chili garlic sauce or sriracha
Instructions:
1. Heat a large metal or cast iron skillet over medium heat. Once hot,
add 2 tablespoons of walnut oil and thoroughly cook diced chicken.
2. To the still hot pan add garlic, green onion, peas, carrots, steamed
broccoli. Fry for 3-4 minutes, stirring occasionally, and season with 1
Tbsp (15 ml) soy sauce.
3. Add cooked rice and remaining sauce. Cook over medium-high heat
for 5 to 10 minutes, stirring frequently.
4. Serve immediately with chili garlic sauce or sriracha for heat (op-
tional). Crushed salted, roasted peanuts or cashews make a lovely ad-
ditional garnish. Leftovers keep well in the refrigerator for 3-4 days,
though best when fresh. Reheat in a skillet over medium heat, or in the
microwave.