How to make Lower Calorie Fried Rice that still tastes good.

By Ethan Chlebowski · 25 min

Ingredients

Instructions

1. Rinse the rice in a metal strainer until the water runs clear, and let it drain fully. Put the rice in a saucepan with the measured water and cover with a lid.
2. Bring to a boil over medium heat. Once boiling, turn off the heat, remove the lid, cover the pan with a kitchen towel, put the lid back on and let the rice steam for 15 to 20 minutes. If water remains, return to low heat for a few minutes.
3. Spread the cooked rice on a plate to let the steam escape. It can be made ahead and refrigerated.
4. Cut the shrimp into small cubes, put them in a bowl, add the salt and cornstarch and mix. Leave to marinate for 15 minutes.
5. Heat a wok or skillet over medium-high heat and spray lightly with cooking spray. Stir-fry the marinated shrimp for about 2 to 3 minutes until cooked, then remove to a bowl.
6. Spray the pan again. Add the minced garlic and cook for 10 to 15 seconds until fragrant. Add the onions and carrots and stir-fry for 60 to 90 seconds until browned. Add the mushrooms and stir-fry for 30 seconds. Remove the vegetables and add them to the shrimp.
7. Raise the heat to high. Turn off the heat, swirl oil around the wok, then return to medium-high. Add the beaten egg and cook until the curds begin to set.
8. Add the cooked rice and stir-fry constantly for 2 to 3 minutes, until toasted, dry and free of clumps, and the egg is broken into small pieces. Add the sugar, soy sauce and MSG and mix in.
9. Return the shrimp and vegetables to the wok and add the peas. Stir-fry for 15 to 20 seconds. Turn off the heat, add the scallion and mix.
10. Taste and adjust the soy sauce, MSG or sugar as needed.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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