Fried rice is kind of like pasta – all kids love it for some reason. And, like pasta, it’s easy and you can hide so many good for you ingredients in it.
I know what you’re thinking… why put things that are “good for you” in a dish that’s just not? It IS fried rice. Nothing healthy about that right? Wrong.
What makes fried rice fried isn’t a pot full of oil or anything battered. It’s the cooking method – super fast over hella high heat. In fact, this fried rice uses brown rice, has no eggs, and can take as many veggies as you could possibly want to throw at it. And the meat – any meat – is optional.
Super tasty and nutritious Fried Rice
Ingredients
- Leftover brown rice
- Veggies – use what you like but make sure they are fresh or frozen fresh. I used:
- sliced carrots
- chopped onions
- petite green beans
- shredded cabbage
- Protein (diced) – optional; any will do – beef, pork, shrimp. I used:
- diced chicken breast
- Red pepper flakes -1/4 teaspoon
- High heat oil
Instructions
- Heat oil in a non stick pan (or wok) over medium high heat. Use just enough oil to coat the bottom.
- Add the veggies and red pepper flakes. Cook until crisp tender. You’re gonna have to just taste it.
- Remove the veggies to a large plate.
- Add a little more oil only if needed. Add the protein and cook through well.
- Remove the meat to the same veggie plate.
- Put the cooked rice in the same pan and cook until it is warmed through.
- Add the veggies and protein back to the pan with the rice, turn the heat to high, and cook stirring constantly until everything is well combined. Should only take about 30 seconds.
Plate it and serve hot. I don’t usually add soy sauce to the whole dish – I put it out for my family to use as needed. It’s kinda like salt, taste the food first and don’t use it unless you need it.
I don’t care how much I make, this never lasts long in my house. Fried rice is one of those dishes that people just keep coming back to – it’s a meal, it’s a snack, it’s a dirty little late night secret, it is EVERYthing!
