posted by Sue Freeman 05-28-98 4:51 PM
Hawaiian Fried Rice
1/4 cup defatted low-sodium chicken broth
2 tbsp reduced-sodium soy sauce
1 tbsp grated ginger root
2 tsp hoisin sauce
1/4 tsp crushed red pepper
3 tsp peanut oil,divided
1 cup fat-free egg substitute
8 oz snow peas, ends and strings removed
1 cup drained canned baby corn
1/2 cup drained canned sliced water chestnuts
4 cups cooked rice
1 cup canned pineapple chunks (packed in juice), drained
In a small bowl, stir together the broth, soy sauce, ginger, hoisin sauce
and pepper; set aside.
Add 1 teaspoon of the oil to a wok or large no-stick skillet and heat
over medium heat.
Add the egg substitute and cook until it begins to set. Using a large
spatula, lift and turn the egg so it cooks evenly. Continue cooking until
set but still glossy and moist.
Transfer to a plate. Wipe the wok or skillet with a paper towel and then
add the remaining 2 teaspoons of oil and heat over medium-high heat.
Add the snow peas, corn and water chestnuts. Stir-fry for 2 to 3 minutes or until the vegetables are crisp-tender. Push the vegetables to the edge of the wok or skillet.
Add the rice and stir-fry about 2 minutes or until the rice begins to brown. Stir in the pineapple, egg, broth mixture and vegetables.
Stir-fry about 5 minutes or until the mixture is heated through and the sauce slightly thickens. Serves 4.
Chef's note: To garnish, sprinkle with a few chopped peanuts and top with cilantro leaves.