Friday, January 20, 2012

Healthy "Fried" Rice

healthy fried rice recipe

Thursdays have always been one of my favorite days of the week. Sure, I love Saturdays and Sundays, but I've always been a fan of Thursdays. I was born on a Thursday. Maybe that has something to do with my favoritism. Or maybe I just love Thursdays because they're such promising days. 

On Monday, I'm mourning the weekend. By Tuesday I'm usually revved up for the week. On Wednesday, though, the weekend seems so far away. 

And then comes Thursday. And when it's Thursday, it's almost Friday. There's hope in the air!

So how in the world did I forget on Thursday that today would be Friday and Friday means Freestyle Friday? When it's Freestyle Friday, I can ramble about whatever I want - even if it isn't food-related! I can't believe I forgot.

Oh, well. It looks like I missed my chance this week, 'cause I promise the Twitter followers this recipe would be happening today. So here it is: a fab recipe for "fried" rice that the husband and I both loved - two nights in a row.
It's a low GI recipe, so even though it's a little high on the carb meter, it's filled with vegetables and nutrients and, therefore, good for me!

And here's something that's good for you: the Weekend Potluck. Looking for a weekly roundup of fabulous recipes? That's your ticket. I'm sure you'll find something perfect no matter what day of the week it is.

Healthy "Fried" Rice

Slightly Adapted From Rick Gallop's Recipe

1 1/2 cups low-sodium fat-free chicken broth

3/4 cup wild rice
1 pinch salt
1 teaspoon light olive oil
3 oz. sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup light soy sauce

In saucepan, bring 1 1/4 cups broth, rice and salt to boil. Reduce heat to low, cover and cook for 25 minutes or until liquid is absorbed. Fluff with fork and set aside.

In large skillet sprayed with nonstick spray, heat the oil over medium-high heat. Cook mushrooms for a minute or two. Add onion, carrot, celery and cooked rice. Cook, stirring for 2 minutes.

Add remaining chicken stock and soy sauce and cook for 5 minutes.


Makes 4 servings

As per the ingredients in my pantry: 113 calories, 1 g fat, 21.9 g carbs, 1.75 g fiber, 4 g protein

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  1. I really like making my own fried rice and this recipe looks so simple and delicious! I think I'll be making it soon!

  2. If you do, you'll have to let me know how it turns out! The original recipe said to add chickpeas, and I really thought we had some in the pantry, but I was - unfortunately - very wrong. I'd add 'em, if I were you. :)

  3. I'm loving this recipe. I enjoy fried rice so much yet I never think to make it. I've got to add this to the mix this week. I think the family would be all over it.

  4. We make fried rice all the time. Now, can you give me a healthy egg roll recipe? ;)

    Thanks for linking up at Weekend Potluck. I pinned this to my Side Dish board although I think it would make a great main dish too.

  5. this rice looks so delish. And it's healthy which makes it even better.

  6. Very good dish.


Thanks for taking the time out of your day to show my space a little love.


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