Unfried Rice Premium PD Recipe


This recipe will have you tossing out your takeout menus. You will be enjoying all the flavors and satisfaction of Chinese takeout, but none of the oil and MSG. Add your favorite fresh veggies and make some of the best fried rice you’ve ever tasted.

Premium Member Rating

(5 / 5)

5 5 6

6 people rated this recipe

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Comments (11)

  1. posted by Sheree Britt on February 18, 2014

    Thank you for another wonderful recipe and teaching tool. Making out my grocery list now.

  2. posted by heidi ferguson on February 19, 2014

    This looks so good, I can’t wait to fix it!

  3. posted by Denise on February 20, 2014

    Recipes don’t get better than this. The basics are there and we’re free to add whatever veggies we choose. I am so happily full right now and I feel great. Thanks for another delicious recipe, Julie. I love that I’m able to eat this way and not feel deprived because I no longer order Chinese. This tasted better than anything I’ve ordered before, and I’m not left feeling sick afterwards from of all of that rancid oil!

  4. posted by huclkengirl on February 21, 2014

    Yep I made this another awesome recipe! I doubled it and put some up in containers in the freezer!

  5. posted by donna najera on February 23, 2014

    Wow! Just viewed my first PD video! The fried rice dish looks fantastic!
    Can’t wait to be able to get back in the kitchen and start cooking without oil!
    Thank you!

  6. posted by Denise on March 13, 2014

    Just made this again using short-grain brown rice, and organic frozen vegetable blend (carrots, peas, green beans) from Costco. I love the rice, and it’s great to use those veggies when short on time.

  7. posted by sil ob on March 21, 2014

    DELICIOUS! I loved, loved this recipe! I am so happy to be eating “Chinese-style” rice again without the guilt! Thanks Julie PS I will double the mushrooms next time, just bcs I LOVE mushrooms!

  8. posted by Amy on September 17, 2014

    This one is a fan favorite at my house. We make this in a pinch with TJ’s frozen brown rice and the frozen veggies to make it ‘mall style’. We never skimp on the garlic or ginger and we fight over the leftovers. Don’t hesitate! Oh, and the mushrooms really do add a good flavor and we are not mushroom people. 🙂

  9. posted by Lisa Poveda on January 26, 2015

    This is an A+, loved it!

  10. posted by diane ogdon on April 16, 2015

    Made this dish for dinner tonight. Super yummy! I added baby bok choy and spinach and serve up with Healthy Hotty Sauce. So glad I’ll have some left over for lunch tomorrow!!!!

  11. posted by karen d on July 19, 2015

    Wow another delicious recipe to add to our rotation! Makes a huge amount that would be perfect for guests or lunches. So good. I think I will try adding wAter chestnuts for crunch and bok choy to get some leafy greens too next time!

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