Apple Fried Rice with Eggroll

Apple Fried Rice with Egg Roll

Ingredients

Fried rice -

1-2 cups of brown rice (cooked and refrigerated the day before)
1 clove of garlic, minced
1 small bunch of green onions, sliced with some of the greens
2 Tbsp. of extra virgin olive oil
2 to 3 Tbsp. soy sauce or Bragg's liquid aminos
1 large celery stalk, thinly sliced
1 medium tomato, diced
1/2 pkg. of extra firm tofu, drained, pressed and cubed
1 medium to large Fuji (or your favorite) apple, peeled and diced

Egg (or Spring Rolls) -

2 Tbsp. of extra virgin olive oil
1/2 qrt. of deep frying vegetable oil
4 to 6 egg roll (or spring roll) wraps
1/2 red bell pepper, thinly sliced
1 large carrot, thinly sliced
1 medium Daikon, thinly sliced
2 cups of bean sprouts
1 cup of baby spinach, chopped

Lime Pepper Dip for Egg (or Spring Rolls) - 1 to 2 fresh limes
2 Tbsp. of black peppercorns, coarsely ground

How we make it

See our tips for the secret to great fried rice!

In a large skillet or sauté pan heat 2 Tbsp. of olive oil on medium-high heat.

Add the garlic and green onion and stir. Sauté for about two minutes. Add the
cubed tofu and continue to cook until tofu is lightly golden brown, stirring fre-
quently.

Add the celery and cook for another 3 minutes.

Add the brown rice and soy sauce and stir to mix thoroughly. Continue to cook
for another 3 to 5 minutes until rice mixture is heated through.

Reduce heat to medium. Add the diced tomato and apple. Cover and cook until apple chunks are tender but not soft.


In a second skillet, heat 2 Tbsp. olive oil over medium-high heat.

Add in the red bell peppers and cook til crisp-tender, about 4 or 5 minutes.

Add in the Daikon, carrots and bean sprouts and allow to cook until heated through - about 5 minutes.

Remove from heat and allow to cool a little.

Meanwhile, in a deep fryer or deep saucepan, heat the vegetable oil on medium-high. Drop in a piece of bean sprout to test. If the sprout begins to cook and brown almost immediately, the oil is hot enough.

Lay the egg roll or spring roll wraps on a flat surface with a corner facing you. Place a small amount of chopped spinach near the bottom corner. Spoon on some of the veggie mixture. Roll the wrap, tucking the corner under the veggies and continuing to roll to the left and right corners. Fold those corners in to seal the ends and complete by rolling to the far corner.

You can use a little egg-replacer mix to coat the last corner and "stick" it to the roll to seal it, or use a wooden toothpick placed into the roll to hold it in place.

Using a slotted spoon, carefully place two egg rolls in the sauce pan and deep fry them until golden.

Remove them with the spoon and place them on a double layer of paper towels to drain and absorb the oil.

To make the dip for the egg roll, simply grind the black peppercorns to a coarse grind and place it in a small dipping bowl.

Squeeze the juice from two fresh limes into the pepper.

Place the fried rice and egg rolls on a serving dish along with some sliced fresh fruit and the dipping bowl and serve!

The coarse dip for the egg roll adds an element of heat and a bite of citrus to the taste and is a pleasantly simple surprise!

Serves 2 to 4

Per serving: calories 522, calories from fat 115, total fat 13.1g, saturated fat 2.46g, trans Fat 0.0g, cholesterol 68mg, sodium 856mg, potassium 600mg, total carbs 88.78g dietary fiber 8.0g, sugars 7.69g, protein 14.57g