Most Asian recipes are low in cholesterol. Most types of soya sauce, fish sauce, sweet & sour sauce and sweet chilli sauce has little to no fat, saturated fat and cholesterol. Make sure to always check the labels before buying ingredients and reduce the use of fatty meats like beef, lamb, pork and duck. Rather opt for chicken or go vegetarian.

This delicious recipe is easy to make and yields 2-4 servings, depending on side dishes. Feel free to add corn, other vegetables or chicken to this dish. Please note, when adding chicken. Fry the chicken in a separate pan, before adding to the rice AFTER no 7.

Ingredients:

• 2 cups Enriched white rice
• 4 cups Water
• 2/3 cup Baby carrots, chopped
• 1/2 cup Green peas, frozen
• 2 tbsp Vegetable oil, canola or olive oil
• 2 Eggs
• Soy sauce to taste
• Sesame oil, to taste (optional)

Method:

1. In a large saucepan, add the rice and water.
2. When it starts to boil, reduce heat, cover and simmer for 20 minutes.
3. In a pot, boil the carrots for about 5 minutes.
4. Add peas and drain immediately.
5. Heat a wok over a high heat.
6. Add the oil then the carrots and peas. Cook for 30 seconds.
7. Add both eggs and scramble.
8. Stir in cooked rice, combine well.
9. Add soy sauce and toss.
10. Drizzle with sesame oil and toss.
11. Remove from heat.
12. Serve and enjoy!

Source: All Recipes .com