American Lite Fried Rice recipe

6 servings

1 cup dry jasmine rice

3 tablespoons vegetable oil

2 cloves garlic, chopped

2 cups broccoli florets

1 cup cauliflower florets

5 green onions, chopped

1 (10 ounce) package shredded carrots

3 cups shredded cabbage

1 (8 ounce) can water chestnuts, drained

1/4 cup soy sauce, or to taste

1/4 cup water as needed

chili sauce (optional)

In a medium saucepan, bring 2 cups of water to a boil.

Stir in rice.

Reduce heat, cover, and simmer for 20 minutes.

Heat vegetable oil in a large skillet over medium heat.

Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic.

Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes.

Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender.

Add additional water as needed to keep vegetables moist.

Drizzle with soy sauce, and toss to coat.