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
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
- 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.
- 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.
- Serve hot.