Fried Rice

With Red and Yellow Peppers:

2 Tb peanut or neutral oil, like grapeseed or corn
1 medium red bell pepper, cored, seeded, and cut into strips
1 medium yellow gell pepper, cut into strips, seeded
salt and pepper
3 - 4 cups cooked rice (white or brown) that has been chilled. (start with about 1 1/2 cups raw)
2 Tb lite soy sauce, or to taste
1 Tb dark sesame oil

put peanut oil in a large skillet over med-high heat. When it's hot, add the peppers, sprinkle with salt and pepper, and raise the ehat to high. Cook, stirring occassionally, until they begin to brown, about 10 minutes.

Add the rice, crumbling it with your hands as you place it in the skillet. Cook, stirring and breaking up the rice lumps until rice is hot and begins to brown - about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust the seasoning. Makes 4 servings.

Each serving = 314 calories, 10 g fat, 5 g fiber.

**Can add Chicken or any type of protein if desired - change nutrition info based on what is added

** Chicken and Peas: omit the peppers and add the rice to the peanut oil as soon as it's hot. Once it's beginning to brown, stir in 1 cup chopped cooked chicken and 1 cup frozen peas. Cook until the chicken and peas are heated through. Continue with recipe

** Shrimp: swap one bunch chopped scallions for the peppers and cook them until they soften (5 - 7 minutes). Once rice is hot and beginning to brown, add 1/2 lbs chopped shrimp to the pan and continue cooking, stirring frequently, until the shrimp turn pink and are cooked through, 3 - 4 minutes. Continue with the recipe.

Parents Magazine, December 2011