Serve with an appetizer of Chinese Noodle Soup and Chinese Chicken and Broccoli for an authentic Chinese meal that will impress your guests.
The Easiest Low-Fat Healthy Fried Rice You Will Ever Serve Up
Who doesn’t love a simple, healthy low-fat side dish? This recipe is so easy you will be wondering why you’ve never made it before. This low-fat fried rice is good for you without forfeiting flavor. What more could you want?
What is the best rice to use for fried rice?
Medium-long grain rice works best for this dish, jasmine rice is perfect as it comes out light and fluffy. Brown rice doesn’t work so well as it tends to be chewy, and you’re looking for light-textured rice that will soak up all the flavor.
What dishes can I eat healthy fried rice with?
You can serve this low-fat chicken fried rice with vegetables, egg roll, or any Chinese or Asian style curry. You can even eat it with salad, it’s so versatile.
How to Make Healthy Fried Rice
Heat low-fat cooking spray in a non-stick skillet.
Pour in the eggs and scramble. Scrape out the eggs and set aside. Add the anchovy paste and spring onions.
Once the onions have softened slightly, add the rice and heat.
Serve and enjoy!
Variations:
You can make this healthy dish with cooked pork or beef This recipe is equally good if you like it plain, with no meat. You can substitute the anchovy paste with umeboshi paste, this makes the dish vegan/vegetarian for those non-meat-eating guests.
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What is the best pan to use for cooking egg-fried rice: A non-stick wok or pan is best as the last thing you want is your ingredients sticking to the pan in between cooking steps Why do you remove the egg and add it later: Removing it and adding it later stops the egg from overcooking and becoming rubbery in texture. Can low-fat egg fried rice be kept in the fridge: Rice should usually be served as soon as it is cooked. If you can’t do that, ensure the rice has cooled before refrigerating. Do not refrigerate for more than one day. Make sure the rice is steaming hot before serving.
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
