How To: Homemade & Healthier Fried Rice

Fried rice wasn't something I was always crazy about. Sure, I would have it as a side at my favorite take-out Chinese Restaurant, Fortune Palace, but I wasn't really eyeballing it the way I was their Peanut-Butter Chicken. I could devour that stuff within minutes! Stefan and I almost never eat at fast food anymore, (maybe Subway once this year?) but I've been craving this bizarre side order for awhile. That and I really didn't like just plain rice. I needed to pump it up a bit, so to speak. I am very happy with my homemade version of fried rice, and although I won't add salt & pepper to the recipe, I generally put a bit on once in my dish, to make the flavor pop a bit more. Enjoy!
Ingredients
4 eggs
1/3 or 1/2 c. of soy nuts & cashews
chopped carrots
peas
long grain brown rice
peanut oil
garlic (optional)
green onion (optional)

Now don't be too stressed out at this picture, I could minimize the pot usage to about 2, but I made enough for a few days, so I had to use the big pot and big saute pan instead of just the smaller two.

Cook rice & start the rest of the steps when the rice is about 5-7 min. left to fluff.
Scramble eggs (add 1/4 c. approx. milk to make eggs more fluffy) & steam/boil peas & carrots together.

Set eggs off burner and aside.
Transfer your portion of rice to the sauteing pan & pour in about 1/2 c of peanut oil. I find this is the step that makes or breaks it. Peanut oil just gives it just that tiny bit authenticity.
Stir rice in oil, coating as much as possible, strain veggies.
Toss in strained veggies & nuts, garlic & green onion if so desired, & continue stirring on medium heat.
Once nuts have begun to brown a bit, toss in scrambled eggs, and stir.
Serve warm!

I have always had great luck with this in a potluck setting & as leftovers many days later. It makes a lot and it's filling...and pretty healthy!
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Stay tuned for book review & craft from Amanda Soule's new book Handmade Home next post!