Whether you want a meat-free dish, or just a lighter meal after overindulging over the weekend, this fried rice is a family-pleaser. Even better, it is quick and super easy to make and adaptable to whatever you have on hand! If you want to make it heartier, just choose more veggies or a protein to add.
PREP: 5-10 MINUTES; COOK-TIME: 10 MINUTES
INGREDIENTS
3 Tbsp butter or oil
3 eggs whisked with 1 1/2 T water
1/2 c of fresh carrots*
3/4 c frozen peas
4 green onions, thinly sliced
2 cloves fresh garlic, minced
1 Tbsp fresh ginger, grated
4 c cooked rice (jasmine or long grain)**
3 Tbsp gluten free tamari or soy sauce
1 tsp sesame oil
Salt and pepper to taste
*Be creative by adding a variety of veggies! Carrots, peas and onions are a traditional fried rice base, but feel free to use any stir-fry veggies. Some favorites are broccoli, celery, asparagus, and peppers. If low on time, you can use organic frozen vegetable medleys.
**Can substitute brown rice or quinoa. Rice must be cold. For better texture, leftover rice is preferable. If made fresh, rice can be placed in fridge for 20 minutes or freezer for 10 minutes. If warm, rice will become mushy.
***Can add tofu, chicken, beef, shrimp or pork.
INSTRUCTIONS
- 1) Heat a cast iron skillet over medium heat until hot. Add 1 Tbsp butter or oil.
- 2) Add egg/water mixture and cook until lightly scrambled. Remove and set aside.
- 3) Add 2 Tbsps butter or oil, and add the carrots, peas and half of the onions. Season with salt and pepper. Cook for several minutes until just starting to soften.
- 4) Mix garlic, ginger and remainder of the green onions into skillet until well-combined.
- 5) Add chilled rice, eggs and soy to skillet and stir until heated throughout.
- 6) Mix in sesame oil.
- 7) Serve and enjoy!
