For those busy nights when my husband works late and my son has soccer practice it’s important for me to find a dinner recipe that cooks quickly and also reheats well. This fried rice recipe is perfect for those nights. It’s so easy to make and it works well in my house where we have a variety of diets.
Easy fried rice
2 Tbsps olive oil or coconut oil (divided use)
3 scallions sliced
1/2 onion diced
1 garlic clove crushed
1 cup mushrooms cubed
1 tsp lemongrass chopped
1 tsp grated ginger
3 cups cooked brown rice
1/2 cup water or vegetable stock (divided use)
2 Tbsp tamari
2 Tbsp chili garlic sauce
1 zucchini cubed
1 chicken breast cubed
I like to make this recipe when I have leftover rice, it’s a good way to use it up. I tend to use whatever vegetables I have on hand, but I always use onions, garlic and ginger. I like to prep all my ingredients at the same time, it makes things easier plus I love the way chopped vegetables look on a cutting board.
Saute the first 7 ingredients on med low until soft, about 5-7 minutes. Next slide everything to one side of your pan and saute the mushrooms.
Add a small amount of oil if your pan is very dry, but don’t add more than a teaspoon. Leave the mushrooms alone for a few minutes and they will release some of their liquid. I barely added any extra oil to my pan and I used a stainless steel pan, if you keep your heat low you will need very little oil.
After the mushrooms are soft mix all the vegetables that are in the pan together, deglaze with 1/4 cup of water or stock and add in the cooked rice. In a separate heated pan add 1 Tbsp of olive oil and the chicken breast. Season well with some salt and pepper and cook for about 10 minutes or until heated through. I don’t add the zucchini yet, because I don’t want to overcook it.
Next, add the tamari and the chili sauce to the rice mixture. If I wanted to freeze some of the rice I would do it at this point before adding the zucchini. This will keep it from getting overcooked when I reheat the rice later. Next, set aside some of the rice that will remain meat free and add the rest of the rice to the chicken. Mix the chicken and rice well adding more water or stock as needed then add the zucchini to both batches of rice and cook for a few more minutes.
Here is what the vegan version looked like. It was so delicious paired with a large arugula salad.
Here is what my husbands plate looked like. He added some arugula to his and mixed it together so the arugula wilted a little.
My son didn’t want chicken in his rice and he wanted a side of meat, luckily we had some in the refrigerator.
This is such an easy meal to prepare, I hope you try it soon. Have a great day.
I originally wrote this post on the mySA blog on 4/30/10