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Hawaiian Fried Rice

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  Fat free, low sodium chicken broth 1⁄4 Cup (4 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Grated ginger root 1 Tablespoon
  Hoisin sauce 2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Peanut oil 3 Teaspoon
  Fat free egg substitute 1 Cup (16 tbs)
  Snow peas 8 Ounce, ends and strings removed
  Canned baby corn 1 Cup (16 tbs), drained
  Canned sliced water chestnuts 1⁄2 Cup (8 tbs), drained
  Cooked rice 4 Cup (64 tbs)
  Canned pineapple chunks 1 Cup (16 tbs), drained (Packed In Juice)

In a small bowl, stir together the broth, soy sauce, ginger, hoisin sauce and pepper; set aside.
Add 1 teaspoon of the oil to a wok or large no-stick skillet and heat over medium heat.
Add the egg substitute and cook until it begins to set.
Using a large spatula, lift and turn the egg so it cooks evenly.
Continue cooking until set but still glossy and moist.
Transfer to a plate.
Wipe the wok or skillet with a paper towel.
Add the remaining 2 teaspoons of oil and heat over medium-high heat.
Add the snow peas, corn and water chestnuts.
Stir-fry for 2 to 3 minutes or until the vegetables are crisp-tender.
Push the vegetables to the edge of the wok or skillet.
Add the rice and stir-fry about 2 minutes or until the rice begins to brown.
Stir in the pineapple, egg, broth mixture and vegetables.
Stir-fry about 5 minutes or until the mixture is heated through and the sauce slightly thickens.

Recipe Summary

Main Dish

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Hawaiian Fried Rice Recipe