Monday, July 7, 2014

Pantry Fried Rice

There are two things I always have on hand, no matter what: eggs (or any type of protein) and short grain brown rice (or any grain). When you take these two things and add vegetables, soy sauce, and other ingredients, you can create a delicious meal in less than 10 minutes! You can change the ingredients based on what you have or your preferences, just make sure you cook the longest cooking vegetables (like carrots + squash) in the pan before the shortest cooking vegetables (like garlic + green onions). You can also easily make this vegan by subbing crumbled tofu or edamame for the eggs!

Pantry Fried Rice
  • 2 eggs (for vegan: 1/2 C finely crumbled tofu or 1 C thawed edamame)
  • 2 C cold, cooked brown rice (or quinoa, millet, white rice, or jasmine rice)
  • 3-4 cloves of garlic, thinly sliced
  • 2-3 green onions, thinly sliced (or leave it out, if not on hand)
  • 1-1.5 C vegetables (I used leftover steamed kale but feel free to use whatever you have and chop it small! See note above about cooking times)
  • 1 TBS GF soy sauce
  • 2 tsp toasted sesame oil
  • splash of rice vinegar
  • sriracha for serving
  • additional add-ins: fresh herbs like Thai basil or cilantro, toasted sesame seeds, thinly sliced carrots, finely chopped steamed broccoli, finely minced ginger
  1. Preheat a skillet on medium heat. Add sesame oil and rice (I also added the kale here now to get it crispy and warm; add your long cooking vegetables now). Stir and cook for 2-3 minutes, until starting to warm and crisp up. 
  2. Meanwhile, whisk the eggs together in a small bowl until smooth with a fork (for vegan, just crumble your tofu finely or thaw the edamame). 
  3. Now add the garlic and green onions (if using; add other short cooking vegetables). Stir to combine and cook 1-2 minutes, until the green onions and garlic starts to brown lightly. Drizzle in the soy sauce and vinegar, and stir to combine. 
  4. If using the eggs, make a well in the center of the rice and add them in. Let cook for about 1 minute or more, until starting to set on the bottom. Stir into the rest of the rice (for vegan, simply stir in the tofu and edamame, until browning).
  5. Stir and flip the rice occasionally until the rice and eggs become lighly browned, about 3 minutes or more, until the eggs are cooked to your desired consistency. Serve with plenty of sriracha!

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