This fried rice recipe is one of the most adaptable in my arsenal. You can make it vegan, vegetarian, or load on the meat. It is perfect to change up with the seasons. Here are some suggestions:
Summer: follow the recipe and use broccoli, salad turnips, and snap peas
Fall: try carrots, onions, and peppers
Winter: sub turnips, celeriac, and beets
Spring: mix in mushrooms, spinach, and spring onions
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Between the veggies and proteins, there are endless combinations for this fried rice. The rice is the staple that holds the meal together. I suggest making the rice in advance. Not only does this make for a quick meal, but it also is easier to cook the rice as it doesn’t stick together as easily when it is cold. You can also freeze rice in batches to use for the future. I like to do this using silicone bags, which will keep your food fresher for a longer period of time. If you use frozen rice, be sure to remove it from the freezer and place it into the fridge the night before you need to use it. It is really hard to stir fry a frozen clump of rice!
Fried Rice
Ingredients
- 3 tablespoons Toasted Sesame Oil
- 6 ounces Sliced chicken breast, Beef Tenderloin or shrimp optional
- 2 Eggs whisk with a fork
- 2 garlic scapes or 1 garlic clove minced
- 1 head Broccoli cut into florets, stems peeled and diced
- 1 Salad Turnip diced
- 1/2 pound Snap Pea
- 3 tablespoons Tamari soy sauce
- 2 cups Cooked Rice
Instructions
- Have all ingredients prepped and close to the stove before starting. Preheat a wok or large skillet. Add 1 tablespoon of sesame oil and heat until it shimmers.
- Stir scapes/garlic into eggs. Pour in egg mixture, and scramble eggs, stirring with a spatula, cooked through but not dry or rubbery. Remove from pan to a plate.
- Add another 1 tbsp of sesame oil to the pan . Add chicken or beef, if using, and stir fry for 5-7 minutes until cooked through. Transfer to plate with eggs.
- Add broccoli florets, stir fry a minute or two, then add a few tablespoons of water, cover and steam broccoli until bright green, about 2 more minutes. Add salad turnips and stir fry for 2 minutes, then add in snap peas, stir-frying until they turn bright green. Remove veggies to same plate as eggs.
- Add another 1 tablespoon of sesame oil and then the rice. Stir fry quickly, stirring the rice and breaking up any clumps. When the rice is entirely hot, add back the eggs, vegetables and meat (if using). Add Tamari to skillet and stir until mixed. Serve warm
Notes
