Fried Rice and Vegetables

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.

2 T. coconut oil
1 ½ c. mushrooms, chopped
3 eggs
1 c. frozen peas, thawed
4 c. day old, cooked, long grain rice
¼ t. garlic powder
¼ c. soy sauce
1-2 T. 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.

Serves 4-6

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