Kitchen Sink Fried Rice
This healthy leftover solution makes one of the easiest and tastiest fried rice recipes.Yield: Serves 4-6
- 2 Tbsp. oil (choice of vegetable, peanut, coconut, or soybean)
- 1/4 cup rice vinegar
- 1 cup Tamari or soy sauce
- 2 Tbsp. all-natural, organic butter or vegan butter substitute
- 1 onion, diced
- 3 cloves garlic, minced
- 3 eggs, beaten
- 1 small green bell pepper, diced
- 1 bag frozen veggies, like mixed peas, corn, and carrots
- 4 cup cold, cooked brown rice
Optional ingredients include:
- 1 small red bell pepper, diced
- 1 cup baby bella mushrooms, sliced
- 1 cup carrots, shredded
- 2 cups leftover protein of choice such as baked chicken breast, pork medallions, lentils, or beans
- 4 cups raw greens (spinach, kale, collards, cabbage, etc)
- Sesame seeds
Heat large, non-stick skillet on high heat. Once hot, add small slab of all-natural butter, 2 cloves minced garlic, and a small splash of soy sauce.
Add all raw, diced veggies including onion, peppers, and mushrooms. Heat until cooked through then add remaining clove of garlic, and oil, soy sauce, and rice vinegar as needed.
Push veggies to the side, and scramble 3 eggs on open space of the pan. Mix with veggies, still adding liquids as needed.
Lower stove temperature to medium heat and add in 4 cups cold cooked brown rice. Pour in 1/2 c soy sauce to evenly coat each grain of rice, mix until thoroughly coated. For a creamier rice consistency, add in remaining all-natural butter and rice vinegar.
Add in any remaining protein and frozen veggies such as leftover chicken breast, lentils, frozen peas, corn, shredded carrots, etc. Add remaining oil, cover skillet and cook until heated through.
The last few minutes before plating dinner, toss in 4 cups raw greens such as spinach into the pan and re-cover until leaves are wilted and steamed.
Mix all ingredients together and serve hot with chopped scallions, sesame seeds, and soy sauce as needed. Enjoy!
photos by Kacy Meinecke