Thursday, January 16, 2014

Clean Fried Rice with Yum Yum (Hibachi Style)

O. M. G. - Since starting to eat clean back in July, I've so missed heading to Aki, our local Hibachi restaurant where I love getting steak and chicken hibacki with rice smothered in Yum Yum Sauce!! But lets face it, it can't be clean right? Wrong, I found ways to tweak it so it is clean and we celebrated my mother-in-laws birthday last week with steak (haven't had red meat in months) and this recipe. Everyone loved it and there were NO leftovers. I mean it, they loved it, so much that we had this same meal two night's later at the request of my 5 and 6 year old. It is awesome!!


(Clean) Yum Yum Sauce
1-1/4 cup Plain Greek Yogurt (the original non clean version calls for Hellman's Mayo)
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted Organic butter
1/2 teaspoon garlic powder
1 teaspoon raw sugar
1/4 teaspoon paprika
dash cayenne pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. **Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.


Easy Fried Rice

Ingredients
  • 2 cups cooked brown rice *
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1-2 c. frozen peas and carrots, thawed
  • 2-3 Tablespoons Amino Acids (or Low Sodium Soy Sauce)
  • 3 egg whites
  • 2 Tbsp chopped green onions (optional)

Instructions
  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  2. Slide the onion, peas and carrots to the side, and pour the beaten eggs whites onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the egg whites with the vegetable mix.
  3. Add the rice to the veggie and egg mixture. Pour the amino acids/soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
Notes
* For the rice they suggest day old rice. I usually cook mine in the morning or night before and refrigerate. It will still taste great if you are not able to do this.
 
Let me know what you think if you try it!

 
   
   
      
   
   
   

 




 

3 comments:

  1. I bookmarked this recipe whenever you first posted it. I finally got around to making it tonight and YUM! Thanks for posting!

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    Replies
    1. So glad you liked it, our whole fam loves it!

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