Unfried Fried Rice

By Vegiegail

From Isa Chandra Moskowitz's Appetite for Reduction
1 serving = 5 WW points

Ingredients

• I also added:
• 1 cup brown basmati or Jasmine rice
• 2 cups water
• 1 tsp sesame oil
• 1/3 cup minced shallot
• 3 cloves garlic, minced
• 2 tsp minced fresh ginger
• 1 Tbs plus 1 tsp soy sauce
• 1/2 cup finely chopped green onion
• 1/2 cup carrot, diced and steamed for 7 minutes
• 1/2 cup frozen peas (thawed)
• Bits of scrambled tofu sprinkled with black salt

Details

Servings 4
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

First, cook the rice as you normally would. (I used Trader Joe's frozen rice.) Isa uses a small enameled cast-iron pot with a cover, brings the rice and water to a boil, and then lowers the heat to as low as it will go and cooks for about 35 minutes. Once most of the water has been absorbed, she turns off the heat and keeps the rice covered for 15 more minutes.

Transfer the cooked rice to a baking pan and spread it out to make it cool faster. If it's still steaming when you add it to the pan in the next step, it might get mushy.

Preheat a skillet over medium heat. Sauté the shallot, garlic, and ginger in the sesame oil for about 2 minutes. Add the rice and drizzle in the soy sauce. Toss to coat completely, add carrots, peas and tofu egg, and cook for about 3 minutes more, until the rice is uniformly browned. Stir in the green onion, and serve.