Like any self-respecting Jewess, I love me some Chinese food. Egg rolls, hot and sour soup, lo mein, General Tso, Americanized or spicy authentic Szechuan, I crave it all. Unfortunately, the Chinese delivery options near us are either WAY too pricy or just plain terrible. Also, delivery Chinese isn’t exactly known for being a beacon of goodness, nutritionally speaking.
The last time I made fried rice, it was in 6th grade home ec class. I’m happy to report, it’s just as simple now as it was then, but it’s HEALTHIER! I adapted this recipe (which originally came from Ellie Krieger) to suit my on-hand ingredients, and it worked beautifully both the night that I made it AND for leftover lunches. I par-cooked the chicken on the indoor grill pan first, then cubed it, then finished it in the wok with the garlic and ginger. You could easily substitute tofu (actually, that’s what the original recipe calls for) or another protein of your choice, and you could play around with the veggies (try peas for edamame, or add mushrooms, or throw in some water chestnuts). To make this dish even healthier, use Egg Beaters instead of the real deal. Enjoy!
Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, and corn and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.