Chinese Fried Rice Recipes

From Fine Cooking Magazine

I first created this recipe as a destination for leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge--asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts, and jicama are all possibilities. I love the nutty taste and chewiness of brown rice, and you just can't argue with its antioxidant power and fiber. My favorite route to brown rice is to order it with Chinese food, but you can certainly cook some up yourself. Either way, bear in mind that the rice has to be well chilled so the starch hardens and makes it fry-able. Use fresh rice and you wind up with a gummy mess.

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From EatingWell

Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.

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From Better Homes and Gardens

Transform fried rice from a side dish into a sumptuous meal by adding extra eggs and lots of vegetables.

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From Better Homes and Gardens

Making stir-fried rice is great way to use up leftover rice. This version is packed with vegetables.

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From Parents

Lots of vegetables and brown rice make this a healthy side dish or a light meatless main dish.

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