Fried Rice
A one pan meal loaded with veggies and protein. A perfect recipe to adapt to the seasons!
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
Make rice ahead of time then store in the fridge up to 3 days.
This recipe works well with any fresh or frozen veggies, including chopped carrots, bok choy, totsoi, peppers, and frozen sweet peas.