What's not to love about fried rice? It's fun to order, but even better at home. It's a fast and tasty meal, just cook extra rice the night before, chop your veg and you're good to go! To keep it on the healthy side, I like to add extra vegetables and some protein. Slightly adapted from this version.
3 Tbsp. butter, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1-2 Peppers (I like lots of vegetables)
1 onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
1-2 Tbsp grated fresh ginger (freeze your whole ginger for grating)
salt and pepper
4 cups cooked and chilled rice
3 green onions, thinly sliced
3-4 Tbsp. soy sauce, or more to taste (could use coconut aminos)
2 tsp. oyster sauce (optional, but suggested)
1/2 tsp. toasted sesame oil
Protein, previously cooked (chicken, pork, shrimp, tofu, chickpeas etc.)
Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, peppers, onion, peas, ginger and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and protein, and stir to combine. Add the sesame oil, stir to combine, and remove from heat.
Serve warm.[/mp_text] [/mp_span] [/mp_row]