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Fried Rice

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Prep 20 minutes
Cook 30 minutes
Total 50 minutes
This is a recipe that both satisfies the desire for comfort food as well as give you your full serving of veggies. Add in proteins as desired but this dish is wonderful and filling even on its own. This recipe is very affordable at just about $1.00 per serving but it can cost more depending on the protein you add.
Servings 4
Course Main Course
Cuisine American, Chinese
Servings4

Ingredients

  • 3 cup White Long Grain Rice precooked and refrigerated is best
  • 3 Carrots
  • .5 Onion
  • 1 Rib Celery
  • 1 cup Green Cabbage
  • 3 Eggs
  • 6 oz Frozen Beans or Peas
  • 1 Yellow Squash
  • 3 tbsp Soy Sauce
  • 1 tsp Sriracha
Optional
  • 8 oz Ham
  • 8 oz Chicken Thighs
  • 8 oz Shrimp
  • 8 oz Fried Tofu

Method

  1. Prepare Ingredients: Cook the rice following the package directions (this recipe works best if the rice is stored overnight in the fridge but it can be made with fresh rice). Dice the carrots, onions, yellow squash, and celery into small pieces. Shred the cabbage. 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).
  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.
  3. 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.
  4. 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.