Vegetable fried rice. Photo: Jennifer Iserloh.
As a teen, I had a real passion for fried rice and, since I was a vegetarian at the time, I thought that ordering takeout Chinese vegetable fried rice at least twice a week was a fairly healthy choice.
I could literally eat an entire takeout container and call it dinner. Now that I cook at home more frequently and often have leftover rice, I find that making my favorite takeout dish at home is cheap, healthy and delicious. The trick to making the best fried rice is to use day-old rice that has been in the fridge and slightly dried out. My version is made with hearty short-grain brown rice, and gives you two servings of vegetables (which usually means about half a cup).
Find a healthier version of Chinese vegetable fried rice after the jump.
I could literally eat an entire takeout container and call it dinner. Now that I cook at home more frequently and often have leftover rice, I find that making my favorite takeout dish at home is cheap, healthy and delicious. The trick to making the best fried rice is to use day-old rice that has been in the fridge and slightly dried out. My version is made with hearty short-grain brown rice, and gives you two servings of vegetables (which usually means about half a cup).
Find a healthier version of Chinese vegetable fried rice after the jump.
Monosodium glutamate (MSG) is a flavor enhancer that has been used in a wide variety of food products over
the years. It is a sodium salt of glutamic acid, an amino acid. Resembling salt or sugar in appearance when it is
isolated from a food, MSG does not have a distinctly recognizable taste. It triggers the taste buds newly classified as
being sensitive to "
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