Get Fit Carlie: Combo Fried Rice

Every now and then I get an insatiable craving for fried rice. Growing up, it was a comfort food. On one occasion, I was so rushed to make it backstage before a performance, my go-to fast food was an order of pork fried rice. Now that I’m watching my calories, my carbs, and my sodium I thought it’d be important to give a healthy version of fried rice a try.

Hubby still hates whole grains, so I thought this would be a great way to disguise the much loathed brown rice with a little bit of soy sauce flavor but still all the look of a heavily soyed fast food rice. It even surprised my coworkers when I brought this in as my lunch - they couldn't tell the brown color was from the rice and not the soy sauce!

Note: The ham I used was really salty so I didn't need much soy in addition to this - if you manage to find an unsalted or lower sodium ham, I recommend adjusting to taste.

Ingredients:
2 cups cooked and cooled brown/white rice mix (1 ½ c brown, ½ c white)
¼ lb chicken or turkey breast, cut into strips and sautéed in olive oil until cooked
½ lb raw shrimp, deveined and unshelled and sautéed in olive oil until just opaque
¼ lb cured ham slice, cubed
2 – 3 green onions, chopped
1 medium yellow onion diced
1 ½ cup frozen peas and carrots
2 whole eggs, scrambled
1 tbsp low sodium soy sauce mixed with 1 tbsp cold water

Prepare the chicken and shrimp and cook in olive oil. Set aside with cubed ham.

In a separate skillet, sauté the onion until translucent. Add the frozen peas and carrots and heat until warm. Set aside

Using the same pan, cook the scrambled eggs until firm. Dice on a cutting board and set aside with green onions.

Heat a wok with peanut oil on medium high. Add the cooked meats and reheat. Set aside.

Add the cooked rice to the wok, adding more peanut oil if necessary. Add the low sodium soy sauce and water mixture to the rice and work quickly to toss the rice with the soy.