House Special Fried Rice, Roche style

Another fast, easy, and delicious fried rice creation

from Nick’s kitchen, you must try this. It’s full of nutrients, low on fat and

calories, and oh, did I mention full of flavors?

• Scallions, .75 cup, chopped
• *Peppers, 1 large, chopped
• *Kikoman Stir Fry Sauce, 1.25 tbsp
• *Eden Mirin (rice cooking wine), 3 tbsp
• *Kikkoman Lite Soy Sauce, .35 tbsp
• Egg, fresh, whole, raw, 2 large
• *Extra Virgin Olive Oil, 4 tbsp
• Chicken Breast (cooked), no skin, 4 ounces chopped
• fresh ginger, 3 teaspoons chopped
• You can also use 1 tablespoon of oyster sauce for added

flavor. When doing so, add it to the cooked vegetables and seafood before you

add it to the rice.

Pre-cook your rice as per package directions.

While rice is cooking, saute ginger, garlic, bell pepper,

and shallots in 2 tablespoons of olive oil over medium high heat for

approximately 6 minutes. Add half the Mirin, stir.

Remove ingredients from pan into a bowl. Set aside.

In same fry pan, saute shrimp and scallops in 1

tablespoon of olive oil over medium high heat for 5 minutes, frequently

stirring. Salt and pepper with half the salt. Remove seafood from pan and

add to cooked vegetable bowl.

Clean fry pan, spray with cooking spray. Lightly scramble

raw eggs and saute over medium high heat, stirring so as to make scrambled

eggs. DO NOT OVERCOOK. Remove eggs to a small bowl.

When rice is cooked, stir fry in large fry pan with

remaining olive oil

over medium high heat, stirring frequently.

To the bowl with seafood and vegetables, add the

remaining Mirin, stir fry sauce, salt, lite soy sauce, pepper, chicken breast

(chopped), and stir well.

Add ingredients to the rice, stirring well and making

sure to scrape the bottom of the pan. Add the chopped scallions (green onions) and

cooked eggs and stir well.

Turn heat off, remove pan and taste for proper

seasonings. If you want more salt, add another teaspoon of lite soy sauce.

Serve hot.

Serving Size: makes 8 servings approx. 1 1/2 cups each