Special Fried Rice | D-Feast Friday

This is the recipe that spurred Elizabeth’s idea of D-Feast Friday!

If rice does not agree with your BGs, move along.  There’s nothing to see here.

If brown rice works well for you, use that in this recipe.  I used long grain white rice.  Rice is not an issue for Caleb’s BGs.  So many other things are, but not rice.  We eat it freely.

The reason I tweeted this as “bg friendly” even though rice is often anything but, is because of the classic issues that restaurant prepared Chinese food is known to wreak on blood sugars.  Chinese food is something we’ve incorporated into our routine, but it took much trial and error to figure out a bolus combination that worked (similar to pizza, Caleb needs extra insulin for 8 hours after he eats it).

So although rice may not sound bg kind, this recipe is a nice substitute for the restaurant version without the need for a special bolus combination.  It’s not an exact replica, but it’s got the spirit of Chinese fried rice, it’s made from lovely fresh ingredients and I think it’s yummy.

It starts with Rachel Ray’s recipe, but I’ve tailored it a bit to increase just about everything but the rice.  Feel free to add/replace whatever vegetables are to your liking.  I vary it based upon what I have on hand.  But to me, the most important ingredient is lots and lots of diced, fresh ginger.

Special Fried Rice

Serves a family of five

I estimate the carbs at about 12 grams per 1/3 cup or 36 per cup.

Use whatever veggies you prefer. This is what I had on hand. The ginger, however, is a MUST!!

• 6 cups prepared and chilled white rice (replace with brown if you prefer)
• 6 T oil
• 4 eggs
• 4 cloves chopped garlic
• 4 inches (or more) fresh ginger root, minced (this is what makes the recipe IMO)
• 1 cup or more chopped/diced carrots
• 1 bell pepper or more, color of your choice, chopped/diced
• 1 cup chopped broccoli or whatever other vegetable you choose
  
• scallions galore thinly sliced
• 1 c frozen peas
• Optional – diced, cooked meat of your choice (great opportunity to use up some leftovers)
• 1/3 to 1/2 cup of soy sauce
  

Heat LARGE wok or skillet.  Add dollop of oil.

Add eggs and scramble.  Set aside.

Add another good dollop of oil to the pan.  Add garlic and ginger and saute briefly.

Add all the veggies (except peas) and cook until tender.

Add meat if you are including it and heat through.

Add rice and incorporate.

Add egg and peas and incorporate and heat through.

Finally, add soy sauce to your likely using 1/3 t0 1/2 cup as a gauge.  You may want to start with less and taste and add more if desired.

Ready to serve – enjoy!

Also great as a side dish.  Just half the recipe.

Various serving sizes for various appetites.