So I have been trying (really trying hard, with the exception of still eating chocolates) to be healthier. Exercise, sleep, good food. In my quest, I have switched from white rice to brown rice. And trying to amp up the veggie factor, I decided to add more veggies in the mix to get a good serving of it without me noticing.
Since this was going to be fried rice, I wanted vegetables that did not sweat. Meaning I don’t want sayote, or beans that would turn black eventually, or cabbage that would release a lot of water. So I opted to add carrots, corn, broccoli stems, and cooked dried peas. The mix was about 2:3 ratio of vegetables to rice, so it was a hefty amount. But I still count it in the same way i do my rice in my calorie counter.
So for this, I had cooked brown rice in the fridge. I had some carrots chopped, same with onion and brocolli, corn drained from the can, and dried peas that were cooked al dente (I don’t want it to mush my rice). I started with the onion. This was cooked like a stir-fry. One ingredient at a time, to make sure the flavors of the components remain the same. Lastly was the rice. I seasoned this with salt (since I don’t like soy sauce too much on my rice since it overpowers all the flavors). It served as my rice for a couple of days, and I will have a repeat of this soon. Healthified rice. 🙂
Veggie Fried Rice Recipe
2 tablespoons of olive oil
1 onion, minced
1 stem of broccoli, minced
1 carrot, minced
1/3 cup of canned corn
1/3 cup of cooked dried peas
3 cups of rice
Saute the onion in olive oil, in a pan that will fit all of the fried rice. I cooked in high heat to remove all the liquid from the vegetables. I set the onion aside in the pan and added the broccoli. After a minute, I pushed this with the onion, added the carrot. Did the same until I had all the vegetables in the pan. Add the rice and mix everything together. Keep it it very high heat. Toss, mix. Season with salt and pepper as your prefer (or soy sauce). Serve your healthified rice 🙂