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I am a Type A endomorph. I struggle with weight. This is my Journey

Tuesday, March 8, 2016

6 WBMO - Fried Brown Rice


From member .... Another one from 

BMOS Note: Although the original recipe posted in early 2003 called for a handful of frozen peas and low sodium soy sauce, to keep this recipe completely on-plan we have made the substitutions below. 

  • 4 cups leftover cooked, cold brown rice 
  • 1 teaspoon minced ginger 
  • 1 teaspoon minced garlic 
  • 1 large onion, chopped 
  • ½ lb mushrooms 
  • 2-3 green onions, sliced 
  • handful of fresh or frozen snow peas 
  • any other compatible vegetables you have in your refrigerator, chopped
  • soy sauce substitute (see Condiment Recipe Forum)
  • water or nsa chicken broth as desired, for sautéing (optional)

In a large non-stick skillet, sauté the ginger, garlic, onion, mushrooms and any other vegetables that need pre-cooking, for about 5 minutes over medium-high heat. (BMOS Note: You may add a bit of broth if you wish, or rely upo the vegetables' natural moisture for sautéing.) Transfer to a bowl. Dry off bottom of skillet, return to heat and add rice. Dry fry rice for a while, until some it turns golden brown. Add back cooked vegetables, green onions, and snow peas. Sprinkle with soy sauce substitute to taste and mix well. 

Compatible with Body Type:
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B, Veggie A, Free Veggies


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