Turkey Fried Brown Rice

I don't think I can actually call this healthy but it's healthier than the fried rice I normally make (turkey instead of bacon, brown rice instead of white rice and so on).  I don't really like straight egg whites so I include 1 egg yolk; still lower in calories but you won't know it. You can find maggi seasoning in chinatown; as far as I can figure, it seems like soy sauce thats made with wheat instead of soy, it's pretty good.

1 1/2 cup uncooked brown rice
1 lb ground turkey
1 cup green beans, cut into 1/2-3/4 inch pieces
1 red onion, diced
3 cloves garlic, finely chopped
2 1/2 tbsp dark soy sauce
2 tbsp shaoxing rice wine
2 tsp maggi seasoning
1 tsp sliced dried chiles (more if you like)
1 whole egg plus 2 egg whites, beaten
1 tsp sesame oil
5 tsp olive oil

1. cook the brown rice according to the packages instructions. you can do this the night before, it's better if the rice has some time to dry out.
2. mix 1 1/2 tbsp dark soy sauce, 1 tbsp shaoxing rice wine, 1 tsp maggi seasoning
3. blanch the green beans in boiling salted water for about 3 minutes, drain them and run them under cold water to stop the cooking.
4. scramble the eggs over medium low heat. once cooked through, cut into bite sized pieces and then set aside
4. heat a pan or wok over high heat.  Once hot, add in 2 tsp of olive oil and 1/2 tsp sesame oilfollowed immediately by the onion and dried chiles. stir fry for about a minute or 2 then add in the garlic and continue stir frying until fragrant, about 30 seconds.  Add in the green beans, continuing to stir fry for another minute, until they take on a bit of color.  remove the vegetables and set aside.
5. put the pan/wok back on the heat, add in the last of the olive oil and sesame seed oil. add in the ground turkey, using a slicing motion with your spatula to break up the mass. continue to fry until cooked through and browned.  keep stirring the meat so pools of liquid don't form.
6. add the vegetables, eggs and cooked rice into the pan. season with the remaining dark soy sauce, shaoxing rice wine, maggi seasoning, salt, and pepper. serve.

Olive Fried Rice

I didn't know that they used olives in Asian cooking but evidently Keith's mom makes this a lot.  The preserved olives can be found in Chinese supermarkets. They don't really taste like olives so don't try to replace them with normal olives.  They're salty and replace the soy sauce you normally add to fried rice.

1 1/2 cups leftover cooked rice
4 tbsp preserved olives
1 onion chopped
2 cloves garlic, finely chopped
3 eggs
1 tsp garlic oil
1 tsp ginger oil
1/2 tsp dried chiles slices
6 oz desired protein (shrimp, squid, pork, chicken, beef, bacon), cut into bite size pieces
1 tsp XO sauce to garnish
1 tbsp+ 1 tsp Chinese cooking rice wine
vegetable or some other kind of neutral oil


1. Beat the eggs with 1 tsp of the rice wine and a pinch of fine grained salt.  Scramble them over medium heat until cooked through and set aside.  Once cool, roughly chop the egg into bite size pieces.
2. Add a tsp of oil to a large frying pan or wok over high heat. add in the garlic, dried chiles, and onion, stir fry until fragrant. add in the protein and stir fry until cooked through (if you are using bacon you should pre-cook it).
3. Add in the rice, olives, garlic oil, ginger oil,and 1 tbsp rice wine. Stir fry until the protein and aromatics are thoroughly integrated and the rice is heated through.  Stir the cooked egg in an serve with a bit of xo sauce if you like.