Fried Rice

This is the ideal recipe to make with leftover rice. In this case, I had lots of white rice left over from Chinese takeout, but you could just as easily use brown rice. It's so simple and satisfying!

I know I have a few variants of fried rice on this blog, but this one is a bit more classic. You can really use any type of rice, and any type of frozen veggies that you want! 

Grocery list items: 

ginger root (although make it easier, you can use dried powdered ginger in this recipe)

carrots (fresh or frozen)

frozen veggies

scallions

Fried Rice 

1 onion, diced 

1 inch long piece ginger, minced 

2-3 cloves garlic, minced

1 cup carrots, diced 

2 cups diced green veggies (I used broccoli and edamame)

2 cups rice, cooked

2 tbsp olive oil  

3 tbsp soy sauce (or to taste)

salt and pepper

3 eggs

1 tsp sesame seeds (for garnish) 

2 scallions, chopped (for garnish) 

Sauté your onions, ginger, garlic, and carrots in 1 tbsp olive oil in a large pan or wok until soft. Thaw any frozen vegetables in the microwave, draining excess water. 

Add rice to the pan and stir well. The reason I recommend leftover rice is because it will be a bit dried out, making the texture better for this recipe. However, you can of course make the rice just ahead of time and let it sit out to cool. 

Add in vegetables, soy sauce and salt and pepper, continuing to toss for another five minutes. Add more soy sauce, to taste.

Beat the eggs together in a bowl, then push rice and vegetable mixture to the side of the pan. Add the final tbsp olive oil, and then pour in your eggs. 

Scramble the eggs until almost completely cooked. 

Mix eggs and rice together, until egg is completely cooked. Add salt and pepper to taste.

Serve with chopped scallions and a sprinkle of sesame seeds, if desired. 

It really doesn't get any easier! Add any other ingredients you like, especially any leftovers you may have.

Fried Rice

1 onion, diced 

1 inch long piece ginger, minced 

2-3 cloves garlic, minced

1 cup carrots, diced 

2 cups diced green veggies (I used broccoli and edamame)

2 cups rice, cooked

2 tbsp olive oil  

3 tbsp soy sauce (or to taste)

salt and pepper

3 eggs

1 tsp sesame seeds (for garnish) 

2 scallions, chopped (for garnish)

Directions:
1. Sauté onion, garlic, and ginger together. Thaw frozen vegetables and drain.
2. Add rice to the pan and stir, cooking for 5 minutes.

3.  Add vegetables, soy sauce, salt and pepper and cook another 5 minutes. Add more soy sauce to taste. 

4.  Beat eggs together, and push rice mixture to the side of the pan. 

5. Add oil to pan, then eggs and scramble until almost cooked. 
6. Mix together rice and eggs until cooked, and adjust seasoning as needed. 
7. Serve with scallions and sesame seeds on top.