Wednesday, February 23, 2011


I almost always have some steamed Brown Rice in the fridge...  You don't have to use Brown Rice.. use left over white rice if thats what you have. I suggested Brown Rice because it is such a good source of fiber, and is very filling.  I prefer short grain Brown Rice... I love it's nutty texture.  I am not going to tell you what type of veggies or meats (if any) you should use.  Get creative... use what you got!!!


6-10 Cups Veggies... I used Tatsoi, Carrots, Zucchini, Celery
Broccoli, and Green Onions
1/2 Onion, chopped or sliced
4 Eggs
2-3 Cups Tofu, Chicken, Beef, Pork or Shrimp
4 Cups Cooked Brown Rice, I used Short Grain Brown
4 Tablespoons Low Sodium Soy or Liquid Aminos
2 Tablespoons Oyster Sauce
2 Tablespoons Mirin
1 Tablespoon Sesame Oil
Asian Hot Sauce to taste
Olive Oil for cooking

Chop all your veggies.

Short Grain Brown rice is so good!!! I almost always keep some in the fridge... toss it in salads... you can make sushi rolls... it is almost nutty and has a nice texture.

Take all your condiments and mix in a small bowl... Don't worry if you don't have the Oyster Sauce ... or the Mirin... you can make this without.

2 Boneless, Skinless, Chicken Breast... sliced.

Heat Oil in a wok or large skillet.... Add Chicken and Onions.

Stir all your condiments and set aside.

Keeping the heat on high cook for about 2 minutes.

Add the veggies and cook for about 2-3 minutes.

Remove the veggies... add some more oil.

Scramble the eggs with a dash of salt and add to hot wok

Scramble egg...

Add the rice.... cook for about 2 minutes.

Add the veggies.... and the condiments.

Toss for about 1-2 minutes

So good, easy, and quick to make (once you chop all the veggies)

Hubby likes to add extra hot sauce.

1 comment:

  1. I love fried rice, too. It's such an awesome solution for the leftover steamed rice that gets so hard and unappetizing in the fridge. I stopped making it after becoming vegan because egg was such an essential part of it, in my mind, but I made some the other day with no egg and it was perfect and delicious! I'm so glad to have it back in my rotation.


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