The Secret of Great Fried Rice

Even though its still been on the chilly side – I love that it is sunny outside.  Too many days in a row of clouds just doesn’t motivate me much!

While I had a zucchini omelet on the menu this week, I was running out of time.  So I did the easy thing – microwaved it!  I have a four inch ramekin.  I shredded an entire zucchini, put it in a paper towel to squeeze out all the juices and then put then in my dish and packed it down – it almost didn’t fit.  Then slowly poured 1/2 cup of egg beaters – be careful transporting it to the microwave – its pretty full.

With 4 ounces of hash browns, and a pear on the side – this whole plate is only 6 WW points and it kept me full for a long time.

So without a gym near my new office, I was determined to find someplace to walk.  There is a community behind our office, and started to walk there, when I suddenly realized I was in a gated community!  Um, is it really necessary to have a five car garage??  So I was able to get to a road that didn’t have much traffic at all – I ended up walking for 50 minutes at lunch. 😀

Over the weekend, I found this type of bread, which now that I think about it, I think Marisa had these not too long ago?  I think it was you Marisa

When I flipped over the pacakge, I was happily surpised that one whole wrap was only 70 calories and 7 grams of fiber – and only 11 grams of carbs. 

For lunch I had a ham/pepperoni/baby spinach wrap with my Almost Creamless Tomato Soup.  A very filling 10 point lunch.

One of my goals this month is to have at least one meatless/seafood dinner a week.  It’s all me that we don’t eat seafood – Tony loves salmon (which I can’t wait to try to smoke in our smoker) and some fish – I really like Chilean Sea Bass – sadly my store sells it for $21 a pound though!

There is a grocery store about a 20 minute drive away called the Fresh Market – think a smaller version of Whole Foods.  I told Tony I wanted to go there to pick of some tuna steaks, until he was like “at $4.21 a gallon, you want to drive 40 minutes round trip for tuna steaks?  Don’t you remember that I asked the guy the last time if the tuna was fresh, and he said they were frozen and then thawed.”

So we bought frozen yellow tail tuna steaks in the freezer section of our local grocery store.  I defrosted them, then patted them dry with a paper towel, and coated the sides in white sesame seeds.

I had orinally found a recipe for a roasted red pepper wasabi mustard sauce that in my head sounded amazing.  Only problem was that at looking at the recipe closer, you had to MAKE the wasabi mustard, let it sit in the fridge for 3 days before making the red pepper sauce – WTF?

So a quick google search saved the day – Holy Yum!

Soy Ginger Lime Wasabi Butter Sauce

  • 4 servings – 3 PointsPlus Each

Ingredients

  •  4 tablespoons butter, divided
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon lime juice
  • 2 teaspoon rice wine vinegar (I didn’t have any but used apple cider)
  • 1/2 cup chicken broth (called for white wine, but I didn’t have any)
  • 1/8 cup of soy sauce
  • 1 tablespoon of wasabi paste

Melt 1 tablespoon of butter and add ginger (okay, and 1 tablespoon of shallots if you are crazy) and stir for 1-2 minutes. Add lime juice, vinegar, broth and cook about 5-6 minutes, until the sauce is reduced.  Add the last 3 tablespoons of butter, soy sauce and wasabi paste and stir until bubbly – 2-3 minutes.  Remove from heat until ready to pour over tuna.

There are a couple of things that Tony makes that are incredible, I’ve seen him make dozens of times, but have never even come close to the same end product – first are his scrambled eggs and then . . . fried rice.

I REALLY paid attention last night.  Yesterday morning I cooked rice in our rice cooker and then put it in the fridge.  You need to have cold rice when making fried rice.  The only veg we used was frozen corn/peas and a can of water chestnuts.  He cooked the veggies on their own at first, and then I watched him get a strainer, and was like “what is that for?”  He drained the vegetables and kept them in the strainer.

Meanwhile, I cooked the rice a bit to break it up for a few minutes in a bit of olive oil.  Then he made a well in the middle and cracked two eggs in the middle.  He scrambled the eggs right in that well, and didn’t touch them before they were cooked on the bottom.  Then he sprinkled soy sauce all the way around the edges and combined the eggs with the rice.  Lastly he put the strained veggies on top.

please ignore the dirty dishes in the sink 😀

Now comes the secret.  You then use your spatula and press down the rice mixture into the bottom of your cast iron skillet – you may need to add a touch more soy sauce and olive oil so it doesn’t burn on the bottom.  Don’t move it.  Let the pan do its magic.  You’ll get crispy pieces of rice on the bottom, mixed with perfectly cooked veggies and tender egg.  It’s 7:00 in the morning and my mouth is watering as I type this.   All together dinner comes in at 12 points.

 

Stats for Monday:

  • 28 points plus
  • 50 minute walk, 4 activity points earned
  • average blood sugar was 133

Hannah bought a Vegetarian Bible cookbook at T.J. Maxx last week.  I like to call her a flexitarian, because she will eat some meat, i.e. skinny hamburgers, skinny boneless skinless chicken breasts and hot dogs. 😀

She and I picked out a recipe to try this week and it is homemade gnocchi.  While Hannah will have hers with just butter and shaved Parmesan cheese, Tony and I will be having a braised short rib ragu that I made over the weekend – out of this world – come back tomorrow for the recipe. 😀

And head on over to Jacky at Jax House – she’s this weeks BSI hostess – she chose Cherries!  They can be either fresh or dried.  Thanks for hosting this week Jacky!

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29 thoughts on “The Secret of Great Fried Rice

  1. What a beautiful breakfast. Eggs and veggies are so good together and I want those bfast potatoes. Glad you found a walking spot. Josh wants a massive garage, but he wants it so he can put in a lift and work on the cars (hes so mechanically inclined!!). Fried rice <3. I recently rediscovered making this at home and now I'm addicted!

  2. I want that wrap and tomato soup for lunch today!

  3. I have got to give fried rice at home another try. We’ve tried it a few times without the success that you are showing. The brown crispy rice would be my favorite part. yum! Between your post and the post about the buffet that I just read on another blog, I’m craving Asian food. 🙂

    Have a great week!

  4. Mmm, I love cherries – fresh or dried!

    Looks like you had some great eats yesterday 🙂

  5. I’ll have to look out for that wrap it looks awesome!

    And my mouth is watering too for the fried rice – I will definitely try that 🙂 Nice job Tony

    Have a super day Biz, hopefully we can talk more today!

  6. I love to make fried rice at home! I’m going to try Tony’s method the next time I get a craving!

  7. Can I move in with you? The meals you prepare are heavenly!

  8. We rarely buy seafood from the grocery because it’s almost always previously frozen. On the other hand, we do live on the shoreline so there are lots of fish markets around 🙂

    You know, I think having a good stainless steel or cast iron wok makes all the difference in stirfries and fried rice as well. The non-stick versions just don’t cook it the same way.

  9. Isn’t it great to have a husband that cooks. Hope Tony is feeling better these days, I am sure this improved weather helps. We are trying to eat more fish as well these days, I love Trader Joe’s frozen stuff, it always tasted fresh to me.

  10. I have a good weight watchers fried rice recipe. It’s not crunchy, but it is very authentic (according to my Chinese friends, anyway). I never make it that way anymore because I only use brown rice these days.

  11. I love making FAKE CHINESE NIGHT at home & the fried rice is my favorite part! 🙂 GO TONY! 🙂

  12. I’ve been craving Chinese food for days. This might have put me over the edge. Thanks to Tony for sharing his secret with us!

    I also want an ramekin omelet….

  13. you will love Smoked Salmon!

    Finally looks like the weather broke so I can go back to consistent walking schedule. I love walking through the gated areas… peeping in the windows.

    As always, such amazing food you make

  14. I’ve tried many times to make fried rice but it never comes out the right way. I’m going to try Tony’s method!

  15. Great idea microwaving the omelet. I need to try that. I’ve only tried it a couple times, but I have to wait so long for it to cool down enough to eat that it doesn’t save time. Look forward to hearing how the new recipe turns out. I love trying new recipes.

  16. Yum. All your meals look fantastic. Now that I am back on WW (well, technically I have been back on it since November but am only now becoming good about journaling again) I enjoy seeing your meals and how much you’re able to squeeze in with your points values. It’s inspiring. Thanks for sharing.

  17. I’ve recently discovered a shrimp fried rice recipe that I LOVE. The eggs are what make the dish in my opinion!

  18. Nice job Tony!

    Isn’t it amazing how just having the sun there can really change your mood? I don’t mind when it is chilly out in spring as long as the sun goes along with it.

  19. I was drooling all the way through this post!! I can’t wait to make that fried rice. I just happened to make brown rice this morning and it’s in the fridge right now so I am one step ahead. And my friend who has pet chickens gave me some eggs this weekend and I am so looking forward to using them in this.
    Send your sun this way – every one here is so depressed by the rain it’s crazy

  20. You ROCK!!!! I love fried rice, but the sodium doesn’t love me! Now I can make my own 🙂

  21. yums I can’t wait to see the gnocchi recipe! one of my best childhood memories would be going to my friends house after school and her grandmother making homemade gnocchi for us.

    Why can’t my wraps look as good as yours? lol

  22. From what I understand, all “fresh” tuna has to be previously frozen because of FDA rules (to kill off bacteria.) The sushi grade tuna that you see in restaurants and grocery stores refer to the way it was handled (less bruising) rather than the freshness of it.

    Yum! Now I’m craving tomato soup!

  23. Hi Biz, GREAT looking menu today. Thanks for Tony’s tip on the “press down” on the fried rice! I’ll try that next time I make it. And wow, that fish looks SOOOO good! Have a great day.

  24. Oooh, love that wrap! I have bought quite a bit of lavash and wraps lately, but I don’t think they were that brand. Thanks for thinking of me, though! 🙂

    Your dinner is so amazing! Restaurant quality for SURE!!!

  25. Mmmmmm….the zucchini omelet looks really delish. I just bought egg beaters today but they’re the southwestern kind. I think they’ll be yummy with the zucchini! I’m not a huge seafood fan, unfortunately, because it’s so good for you but your recipe for the wasabi sauce might just change my mind. 🙂

  26. I would love to make some fried rice. After we get back from Italy I will probably give that a try. I think your tuna dinner is the best looking dinner picture you have ever had on your blog (in my defense, I don’t eat meat and you cook meat a lot, LOL).

  27. I didn’t think I was hungry until I read this post. I want fried rice right NOW.

  28. yum – love crispy bits. but the real secret to great fried rice is KETCHUP!

  29. Mouth = watering. I used to poo-poo at fried rice bc every woman I knew (in Singapore) knew how to make it and that was just like a leftover afterthought thing, but now I know that fried rice actually is an art! It’s so hard to get the right “fried” taste. I love the little burnt crispy bits on your rice!

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