Week 62, Recipe 1: Quick Fried Rice

NOTES

• Make your rice the night or day before you want to make fried rice. Freshly cooked rice is too wet. 
• This is quick, flavorful and makes great leftovers so double the recipe below to have lunch for the next day!

INGREDIENTS

• 2 eggs, beaten
• 2 cups cooked leftover rice, white or brown
• 1 1/2 c. frozen mixed diced vegetables (or just corn & peas or whatever you have on hand), cooked according to package directions
• 1 bunch green onions, chopped
• 3 tbsp soy sauce, more to taste (I like the Tamari brand)
• 1/2-inch chunk of ginger, grated
• 3 cloves garlic, minced or grated
• Splash (1-2 tsp) sesame oil

DIRECTIONS

1. Heat a skillet to medium-high heat and add a tbsp of oil. Add rice, making sure all grains are coated with a little oil then spread into a thin layer across the bottom of the pan. Let the rice cook for a few minutes then stir and spread out again. Continue until rice is starting to brown a bit. 

2. Push rice to the sides of the pan and spray a little oil or add a little oil to the center of the pan. Pour in eggs and let cook 30 seconds before stirring. Let sit again and stir, until just barely scrambled. Mix them into rice.

3. Add soy sauce, ginger, and garlic then stir. Add the cooked diced veggies, cooking until they are warmed through. Stir in the green onions and a tsp or 2 of sesame oil.

4. Taste and add more soy sauce if needed before serving.