Last night my girlfriend and I were looking for something to eat. We had no meat in the house so we compiled a few recipes and came up with this tasty fried rice dish. We also tried to make it a light (good for you) dish. I guess it's good for two as a main dish or four or more as a side dish. I guess you could add cooked pork, chicken, or shrimp to the dish.
Lentils! Bell peppers! Soy sauce! Potatoes! Rice! Broccoli!
What do these all have in common? They're most important east of Moscow, they're bloody well healthy, and they all needed to be gotten out of my fridge. Thus resulted this healthy, quick, and eclectic and zingy pan-Asian fried rice dish.
(Originated as I was going out of town for a few days, need to clean out things that would otherwise go bad, and knew I want to eat something quite healthy....as my destination held culinary sins galore.)
This rice is Indian inspired and so the recipe calls for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.
Rice flavored with garlic, ginger and Recipe #184464. Adapted from a recipe from chef Corinne Trang in an old issue of Cooking Light. Including the Vietnamese Chicken Stock rather than generic chicken stock, the recipe shows nutritional values as: 210 calories, 2.2 g fat, 4.5 g protein, 46.1 g carb, 1.5 g fiber, 6 mg chol, 1.6 mg iron, 143 mg sodium, 9 mg calcium per 3/4 cup serving.