Fried Rice

I Love Fried rice. I will admit to making my own and NOT on Plan. I do use Low sodium soy sauce, but try to drink extra water to flush. I dont add snow peas, rather I stick to whatever I have on hand, usually onion , peppers chopped mushroom and maybe a chopped broccoli floret or two.

I used to make this a lot when I was on Keto. I used cauliflower rice that I bought frozen.

                                                  FRIED BROWN RICE

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 Condiments Section, this 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:
Breakfast
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

6 WBMO - Shrimp "Fried" Rice (for Rice Cooker or Slow Cooker)

From member ...... I developed this recipe, because I love shrimp, and I love shrimp fried rice but didn't want the msg, soy sauce or oil used in the original recipes. 

• 1 cup raw brown rice (I used 7 brown rice blend organic You can use whatever brown rice you have I just like the shorter grains)
• 1 cup raw long grain white rice
• 1 small onion diced (or more if you like more)
• 2 lbs precooked popcorn shrimp (I get mine frozen)
• 1 teaspoon nsa Asian Five Spice Powder (BMOS Note: although recipes vary somewhat, if you don't have this, you can make your own by mixing equal part of ground Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves, and fennel.)
• 4 cups water

Place all ingredients in a rice cooker (you can use a slow cooker if you use that to make rice also). I just flip my rice cooker to cook, and when all the liquid is absorbed by the rice, it flips to warm, and I know it's done.

*You can substitute 4 egg whites cooked/scrambled for ½ lb shrimp if you like eggs in your fried rice.

*I also sprinkled some garlic powder on my serving before eating. I loved it. 

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

This Recipe Contains: Protein B (Protein A if egg white option used), Carb B, Free Veggie

6 WBMO - Fried Brown Rice

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From member .... Another one from www.recipesource.com 

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:
Breakfast
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