You know it is time to make fried rice when you open your fridge and there are containers full of leftovers from previous dinners. I like to make this dish a lot after Thanksgiving or Christmas when you have an endless amount of turkey left over from those big family meals.
This fried rice recipe is easy, healthy and versatile. Whatever you have around for protein and vegetables, you can throw in and you will always have a great tasting meal. You can also freeze the fried rice and you can always have good food around!
- 2 tablespoons vegetable oil
- 2 cloves garlic peeled and crushed
- 1 small peeled ginger, chopped
- 1 head of broccoli washed and diced into small pieces
- leftover cooked chicken breast (you can use salmon, turkey, pork, tofu, or no protein at all)
- 1 cup of frozen vegetables
- 2 cups cooked white rice
- 1/4 cup light soy sauce
- 1 tsp sesame oil
- 1 tsp fish sauce
- 2 eggs (scrambled)
– In a wok or large deep frying pan on medium heat, add oil, garlic and ginger. Sautee for 2 minutes.
– Add broccoli, diced chicken (or whichever protein you are using), frozen vegetables and cook for another 2 minutes
– Add rice to mixture and add soy sauce, sesame oil, and fish sauce. Mix well so that all the sauces are incorporated.
– Push the fried rice to one side of the pan and add the eggs. Mix it around until cooked and stir it into the fried rice
– Have a taste and see if you need to adjust any of the seasoning. Enjoy!