Yangzhou Fried Rice
The recipe Yangzhou Fried Rice could satisfy your Chinese craving in about 45 minutes. This main course has 450 calories, 23g of protein, and 16g of fat per serving. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up oyster sauce, eggs, scallions, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.
In medium saucepan over high heat, combine rice and 1 1/4 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 25 minutes.
Remove from heat and let stand, covered, 10 minutes. Fluff with large fork or chopsticks, then cool. (Rice can be made ahead and refrigerated, covered, up to 2 days.)
In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking.
Add half of scallions (reserve remainder for garnish).
Add shrimp and stir-fry until shrimp are pink and cooked through, 2 to 3 minutes.
Add eggs and rice and stir-fry until eggs are just set, about 1 minute.
Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes.
Garnish with remaining scallions and serve.