I’ve ‘cleaned’ up this recipe just a little from one that our old next door neighbour used to make (she wasn’t old, it was just a long time ago). I must have been around 8 years old at the time, we lived in a beautiful brand new house with a huge garden and next door to us lived an amazing cook. I can still smell the aromas coming from her kitchen window now!
My mum recreated this recipe lots throughout the years and now I’m excited to add my own little twist on it – and so can you! You can add whatever vegetables you like or you could jazz it up even more by adding some chicken, prawns or tofu.
When you have a hankering for a takeaway remember this recipe! It is so quick and easy to make, it will hit the spot and it tastes fantastic cold the following day.
What takeaway would you like to see cleaned up?
Clean Eating Chinese Fried Rice
- Yield: 4 Servings
- Ready In:
This Clean Eating Chinese Fried Rice is a great recipe to use if you are cooking wholegrain rice for the first time. It is anything but boring!
- 1/2 teaspoon Olive Oil
- 4 Egg Whites or 2 whole eggs
- 300 grams Wholegrain Rice pre cooked
- 1/2 Yellow Pepper diced
- 1/2 Red Pepper diced
- 1/2 Green Pepper diced
- 5 Spring Onions sliced
- 75 grams Closed Cup Mushrooms diced
- 75 grams Frozen Peas thawed
- 2 teaspoons Chinese 5 Spice
- 2 teaspoons Double Strength Tamari Sauce or soya sauce
- 2 teaspoons Water
- 1/2 teaspoon Garlic Powder or 1-2 cloves of garlic
- In a large wok or frying pan heat the oil over a high heat and add the egg whites, stirring frequently until cooked and separated.
- Add all of the vegetables and stir fry for about 5 minutes.
- After 5 minutes, add the garlic cloves if using and cook for a further 30 seconds.
- Add the cooked rice, chinese 5 spice, garlic powder (if you didn't use garlic cloves) tamari/soya sauce and water and give everything a good stir.
- If the rice was cold prior to cooking, cook until the rice is completely heated through.
- Serve as a main, or as a side dish along with some chicken or tofu.