1-2 cups cooked white rice, chilled*
2 tbls canola, vegetable, or grapeseed oil, divided
1 shallot, diced
2 cloves garlic, diced
1 carrot, peeled and chopped into rounds
1 cup broccoli florets, washed and cut
Handful of mushrooms, wiped clean, stemmed, and diced
2 eggs, optional
Heat a bit of oil in a non-stick pan or wok over medium-high to high heat. Once warmed, add the shallot and garlic. Saute for 1-2 minutes. Add your chopped veggies and saute for another 1-2 minutes. Add a few turns of soy sauce around the pan and 1-2 tbls of sriracha if using. Stir to incorporate and cook for a couple of minutes. Remove the veggies from the pan and place in a medium-sized bowl.
Add a bit more oil to your pan and throw in your chilled white rice, pressing it down to form an even layer in the pan. Let the rice fry up for 2 minutes or so without stirring. After 2 minutes, stir the rice around to continue frying for another 3-4 minutes or until it's as fried as you'd like. Add a bit of soy sauce if desired, just for color (and because I have an obsession with soy sauce). Remove the rice to the bowl with the veggies.
Put a bit more oil in the pan and add your protein of choice. I love egg fried rice, so I crack two eggs into the pan and scramble them up. Add everything back into the pan and toss it around to reheat.
|if you're lazy like me, you can just scramble the eggs in with everything else!|
Makes 1-2 servings.
|so easy and SO good!|
*Food Tip: I've made fried rice using both recently-cooked and chilled rice. If you use chilled rice, you get a much better fry on the rice and the rice will taste more nutty and have a bit of a bite to it. Using cooked rice will be just fine, but it will be a little softer and not as fried rice-y as if you used chilled. I tend to make a huge batch of rice in my rice cooker on Sunday evenings and refrigerate it so that I can use it during the week for anything that comes up.