This is just one of those classic quick-to-make, filled-with-veggies-when-I-know-I’ve-been-eating-nothing-but-Reese’s-and-cupcakes-all-week, easy-way-to-use-up-leftovers recipes that we always need in a pinch.
Vegetable fried rice. Add another protein (besides the eggs) if you want more. Pretty easy.
Also, I keep typing “friend rice”, which is a whole different kind of satisfying.
Vegetable Fried Rice
- 2 t coconut oil (you can sub in vegetable oil if you want!)
- 2 C cooked rice (I used leftover long-grain white rice)
- 3 eggs
- 1 C frozen peas
- 1 bag (16 oz) frozen vegetable mix (mine had broccoli, carrots, peas, baby corn, water chestnut, and peppers)
- 2-3 T low-sodium soy sauce
- 2-3 T rice wine vinegar
- salt and pepper to taste
Heat the coconut oil over medium-high heat and add the rice.
Sauté quickly for a few minutes, then push to the sides of the pan to clear a space in the middle for the eggs. Add the eggs and scramble them.
Add the frozen peas.
And add the frozen vegetable mix.
Continue to sauté until the vegetables are hot, then add the soy sauce and the rice wine vinegar–start with a little, and add to taste.
Let any remaining water/sauce boil off (this should only take a minute or two).
Season with salt and pepper to taste.
Here it is! Simple, quick, healthy, delicious.
This made four to six side servings, or three to four main dishes, depending on how much leftover rice you had.
You can easily add extra vegetables, chicken, more rice, or whatever else you have on hand to beef it up.
I haven’t been feeling very inspired to cook when coming home from work this week, and my schedule was switched up a bit last-minute, so not many exciting recipes on the blog lately. Sorry!
Unless you’d like to discuss my peanut butter and jelly methodology.
And to celebrate the weekend, I give you my dancing cat:
And when he head-butted Fritz in midair: