Recipe: Cajun Fried Rice (low fat)

CAJUN FRIED RICE

2 1/2 cups water
1/4 teaspoon salt
1 1/4 cups white rice
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon cayenne
1/8 cup egg substitute
1 tablespoon soy sauce
1 tablespoon low-sodium soy sauce
1/4 to 1/2 teaspoon hot pepper sauce
2 teaspoons canola oil, divided use
Optional: 1/4 pound lean pork (such as tenderloin), diced
1/2 red bell pepper, seeded and finely diced
4 green onions, thinly sliced
1/4 pound small cooked shrimp

In a medium-sized pan, combine water, salt and rice. Bring to a boil and continue boiling, stirring occasionally, until the level of the water just covers the rice. Cover, turn the heat to low and cook 15 minutes. Transfer to a plate to cool.

Combine paprika, onion and garlic powders, thyme and cayenne; set aside. Combine the egg substitute, soy sauces and hot pepper sauce; set aside.

In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot. Add the diced pork and stir-fry until cooked through, about 3 minutes. Remove from the pan. (If omitting the pork, skip to the next step.)

Add the second teaspoon oil to the pan. Add bell pepper and stir-fry 2 minutes. Reduce the heat to medium. Put the pork back into the pan with green onions, shrimp and spice mix; stir 1 minute.

Stir the cooled rice into the pan. Add the egg-substitute mixture and stir until the egg is cooked and coating the rice, and the rice is hot.

Servings: 6
Source: Cajun Healthy by Jude Theriot