Recipe: Fried Rice

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.

 

INGREDIENTS:

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.)

 

DIRECTIONS:

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.

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