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Crunchy Chinese Fried Rice & Asian Eggplant Stir-Fry

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Crunchy Chinese Fried Rice & Asian Eggplant Stir-Fry

Crunchy Chinese Fried Rice

A delicious rice dish filled with crunchy textures. We add a little hoisin sauce for added flavor.

1 ½  cups brown basmati rice
3  cups water
1/3 cup celery, chopped
1/3 cup mung bean sprouts
1 cup carrots, julienned
3 tablespoons peas
½ bunch green onions, thinly sliced
3  eggs
8 tablespoons olive oil
¼ teaspoon sesame oil, toasted
¼ teaspoon ginger, finely minced
½ teaspoon garlic, finely minced
2 teaspoons hoisin sauce
¼ teaspoon pepper
1 teaspoon salt
4 teaspoons  soy sauce

  • Cook rice by bringing water to a boil in a small saucepan. Add rice and lower to a simmer. Cover and continue to cook until water has evaporated. Once rice is cooked remove from pot and bring to room temperature. You can speed this process by putting rice in refrigerator if needed.
  • In sauté pan or wok heat 2 tablespoons of oil and sauté veggies except for peas along with ginger and garlic until carrots are tender crisp. Set aside.
  • Whip eggs in a bowl and cook in pan with 1 tablespoon of oil, and scramble in same pan omelet-style, flipping over once. Remove to cutting board and cut up into strip pieces. Set aside.
  • Fry rice in remaining oil on medium heat for 10-15 minutes. Add salt and pepper. Do not stir very often so you get crunchy pieces.
  • Mix everything together; rice, vegetables and eggs including peas, hoisin sauce and soy sauce. And serve.

Serves: 4-6

Total cooking time: 1 hour and 15 minutes

Up Next – Asian Eggplant Stir-Fry

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

46 comments

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9:15AM PST on Feb 17, 2013

I make my own substitute for soy sauce, since I can't have it, while not identical tot he taste, it is pretty close.

Also do the mung bean sprouts add flavor or can they be exempted (once again food allergies)?

12:22PM PST on Nov 26, 2012

Love eggplant!

9:23PM PST on Nov 7, 2012

Thanks!

3:59PM PDT on Oct 28, 2012

yum

10:22PM PDT on Oct 24, 2012

Thanks.
Great recipe.

5:02AM PDT on Oct 24, 2012

These are terrific recipes. However, I would recommend that you use only USDA certified organic hoisin sauce, soy sauce and cornstarch, since one must assume that any food derived from soy or corn in the USA is genetically modified. See http://nongmoshoppingguide.com/brands/invisible-gm-ingredients.html. If the soy product is imported from China, who can say?

5:45PM PDT on Oct 23, 2012

Bookmarked!

3:01PM PDT on Oct 23, 2012

thx

4:56AM PDT on Oct 23, 2012

Looks delicious. *drool*

4:43AM PDT on Oct 23, 2012

Thanks.. :)

A bit too long a time for fried rice, but I guess its all worth it.

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