It can be so difficult to eat well, especially during a busy week. Even if I feel prepped with fresh groceries, I used to often resort to snacking instead of taking the time to prep and cook. When I was getting used to being a single mom a few years back, I really struggled to feed myself well. My priority was definitely on my kiddos and I didn't nourish myself and my hustle lacked because of it.
I've learned that what we use to fuel our bodies informs everything we do. I decided to start making things I loved on a regular basis to help fuel myself better and mapped out the time to do so by setting aside time twice a week on Sundays and Wednesdays for meal prep. This is key.
I think fried rice is often one of those things we don't think to make at home. While I do love to order fried rice for takeout and still do from time to time, I worry about the quality of the oil used to cook it and I always wish there was more "stuff" in it. I always order double protein and veggies. While I still enjoy takeout from time to time, I decided it was a good time to develop my own fried rice recipe. I make a batch every other week or so on Sunday or Monday and use it for lunches and dinners throughout the week. To make sure I'm getting enough veggies and balancing the carbohydrates in my diet, I use equal amounts of rice and veggies.
Fried rice is a great every day meal because it can most definitely be made with things that you have on hand in your pantry, your freezer and fridge. You can toss any protein in or fry a quick egg on top or just heat and eat for a super quick meal on the go. it also freezes quite well.
2-3 C cooked rice, any variety that you like
3+ C veggies - shredded purple or white/green cabbage, shredded carrots, shelled edamame, peas, broccoli, pea pods, jicama, cauliflower, onion — literally whatever you like. I sauté the heartier veggies together first before I add them so they're not raw or too crunchy. I add small frozen veggies in as is. They thaw quickly in the hot rice.
Garlic and onion powders or fresh garlic and onion
1/4 C of good light olive oil or sesame oil
Soy sauce or tamari/liquid aminos (a gluten-free option if you're sensitive)
Sriracha or your favorite chili-garlic sauce
Fresh ginger (optional but not really)
- Heat 1/4 c of oil in your largest sauté pan to medium-hot
- Turn heat to medium. Add rice and let fry for 3-5 minutes. Leave it alone. Add as much soy sauce as you like to coat the rice, I think about 1/4 C is just about right. This will start to caramelize the rice. Stir with wooden spoon, releasing any sticky rice from the bottom of the pan. Let fry for 3-5 more minutes, adding soy and Sriracha, garlic and onion and salt to taste. Layer spices as you go, adding a little at a time.
- Add your eggs one at a time and stir in quickly to avoid pieces of scrambled egg in the mix
- Use a rasp or grater to grate in 1/2 to 1 T of fresh ginger
- I usually serve with chicken or pork, but I cook and store the protein separately so it keeps longer in the fridge
- Add your sautéed and frozen or fresh veggies and mix until fully combined
- Use riced cauliflower or cooked quinoa instead of rice
- Add curry powder and fresh basil
Let me know if you have questions, and if you'd like more easy weeknight recipes in the mix. ENJOY.
P.S. I'm pretty excited to make full grocery lists for you with the news that Amazon had acquired Whole Foods. Until then, I do use Amazon affiliate links and run my blog with any commissions made.