The Asian Reporter, January 17, 2011

By Alison Ladman

For The Associated Press

Fried rice doesn’t have to be greasy and come in a folded cardboard box.

When you’ve got the craving for salty-crispy rice studded with bits of vegetables, egg, and meat, make your own. It’s no more complex than making a stir-fry.

And if shrimp doesn’t strike your fancy, substitute cooked meat or tofu, or just stick with veggies. It’s important that the rice be cold; leftovers work great. For a healthier, albeit untraditional, version, substitute brown rice.

* * *

Start to finish: 30 minutes

Servings: 6

4 tablespoons vegetable or canola oil, divided

1 clove garlic, minced

2 teaspoons minced fresh ginger

6 ounces shiitake mushrooms, stems removed, sliced

1 cup snow peas, sliced into strips

15-ounce can baby corn, drained

2 eggs, beaten

8 ounces small cooked shrimp, peeled and deveined

3 cups cooked white rice, chilled

1/4 cup soy sauce

1 bunch scallions, thinly sliced

In a wok or a large, deep skillet, heat 1 tablespoon of oil on medium-high heat. Add the garlic and ginger and sauté for 1 minute. Add the mushrooms and cook for 4 to 5 minutes, or until tender. Add the snow peas and the baby corn and sauté for 1 minute.

Push the ingredients to the sides of the pan, then add the eggs and stir to break up while it cooks. Add the shrimp and the remaining 3 tablespoons of oil. Cook until heated through, about 1 minute more. Add the rice and cook until slightly browned and crispy, about 5 minutes. Stir in the soy sauce and the scallions.

Nutrition information per serving (values are rounded to the nearest whole number): 357 calories (105 calories from fat, 29 percent of total calories); 12 g fat (2 g saturated, 0 g trans fats); 151 mg cholesterol; 49 g carbohydrate; 16 g protein; 4 g fiber; 1,354 mg sodium.