Ingredients
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3 Cups White Long Grain Rice
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3 Carrots
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.5 Onion
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1 Rib Celery
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1 Cup Shredded Green Cabbage
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3 Eggs
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6 Ounces Frozen Beans or Peas
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1 Yellow Squash
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3 Tablespoons Soy Sauce
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1 Teaspoon Sriracha
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Optional Protiens
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8 Ounces Ham
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8 Ounces Chicken Thighs
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8 Ounces Shrimp
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8 Ounces Fried Tofu
Directions
- Prepare Ingredients: Cook the rice following the package directions. Dice the carrots, onions, yellow squash, and celery into small pieces. Shred the cabbage if needed. Crack your eggs into a bowl and whisk them until foamy. Prepare your desired protein (if using) by cutting it into small pieces. If using tofu, cook beforehand by sauteing it or roasting it. If using any other proteins, cook in the pan with the vegetables (see step 2).
- Stir Fry Vegetables: Heat a large pan or wok over high heat. Add a small amount of oil and add the carrots, onions, squash, and celery. Cook for 4-5 minutes until the vegetables begin to soften. Add in your protein of choice and cook for 4-5 minutes until the meat is cooked through. Add cabbage and peas or beans and cook for 3-4 minutes until the cabbage is wilted and the beans or peas are soft. Push all the vegetables to one side of the pan and add the eggs. Cook and stir the eggs without mixing in the vegetables. Cook until the eggs have set then mix the eggs and vegetables together.
- Finish the Fried Rice: Once your eggs and vegetables are mixed, add in the cooked rice as well as 4-5 more tablespoons of oil. Cook and stir the vegetables and rice until well incorporated and the rice is beginning to toast from the oil and heat. Add in the soy sauce and sriracha sauce and stir to coat everything. You can add more soy sauce to taste.
Meal Prep Tip:
This meal lasts well in the refrigerator for up to 5 days. You can also freeze the completed rice for up to 6 months.
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