Fried Rice and Vegetables

Ginny's TeamAuthorGinny's TeamCategoryDifficultyIntermediate

Use up all your leftovers and make a delicious weeknight meal with fried rice and vegetables. Substitute carrots, celery, or whatever you have on hand for the mushrooms. If you'd like to add a protein, then look for chicken, shrimp, pork, or even tofu! If you make a big vat of long grain rice on Sunday, this becomes a meal that's easy to whip up on any busy weeknight with the contents of your refrigerator. Just keep eggs, garlic powder, and soy sauce on hand for a tasty, filling dinner of fried rice and vegetables.

Yields5 Servings
Prep Time2 minsCook Time5 minsTotal Time7 mins
 2 tbsp coconut oil
 1 ½ cups mushrooms (chopped)
 3 eggs
 1 cup frozen peas (thawed)
 4 cups day old, cooked long grain rice
 ¼ tsp garlic powder
 ¼ cup soy sauce
 2 tbsp toasted sesame oil
1

In a wok or large pan, over medium/high heat, melt the coconut oil and add the mushrooms. Cook for about 30 seconds, then add the eggs. Stir constantly until eggs are scrambled.

2

Add the peas and cook for another 30 seconds. Stir in the rice, add garlic powder, soy sauce and sesame oil. Stir until heated through.

3

Serve hot.

Ingredients

 2 tbsp coconut oil
 1 ½ cups mushrooms (chopped)
 3 eggs
 1 cup frozen peas (thawed)
 4 cups day old, cooked long grain rice
 ¼ tsp garlic powder
 ¼ cup soy sauce
 2 tbsp toasted sesame oil

Directions

1

In a wok or large pan, over medium/high heat, melt the coconut oil and add the mushrooms. Cook for about 30 seconds, then add the eggs. Stir constantly until eggs are scrambled.

2

Add the peas and cook for another 30 seconds. Stir in the rice, add garlic powder, soy sauce and sesame oil. Stir until heated through.

3

Serve hot.

Fried Rice and Vegetables

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