This is a low-carb recipe for fried rice with carrots. It also features onion and red pepper for additional flavor as well as peas or snow peas for some extra texture.
Ingredients:
1 pound (450g) of fresh or frozen chopped Chinese
1 large onion, sliced 1/2-inch thick
2 teaspoons minced garlic
1 teaspoon minced ginger root
2 tablespoons oil for sautéing ~
16 ounces (500g) of cooked brown rice noodles
2 tablespoons butter
1 cup (250ml) of chicken stock
1 cup (150g) corn kernels
2 carrots, peeled and sliced into matchsticks
3-4 snow peas and/or tiny green peas as garnish
Instructions:
Saute green onions and garlic in a wok over high heat until the onions are lightly browned. Add the ginger and stir for another few seconds.
Add the oil and the rice noodles to the wok and toss until thoroughly coated with oil. Move noodles around so that the edges of the wok are exposed. Turn the heat down to medium.
Add snow peas, carrots, corn, and chicken stock while moving everything around in the wok so that it heats evenly. Heat for another 10-15 seconds then turns off the heat source.
Toss ingredients until mixed well and serve hot over a bed of lettuce or spinach leaves with some extra sauce drizzled over the top, if desired.
