Nourishing A.Rose Recipes
This fried rice recipe is so easy and doesn't leave you feeling excessively full and full of grease after eating it. I love Chinese food, but always hate how greasy it is, leaving me with a stomachache afterwards. Anyways, this recipe is easy and delicious, and actually nutritious. I use frozen vegetables to save time on prep work and leftover brown rice, so this recipe is ready in no time! Did I mention it will be cheaper than ordering out? Extra bonus!
Fried Rice (serves 2)
- 2 cups of cooked brown rice
- 1 chicken breast, cooked and cubed, or 1/2 pound cooked shrimp, or 1 cup of extra firm tofu, cubed and cooked for 15 minutes
- 1 package of frozen vegetables mix (I used Steamfresh vegetables with broccoli, water chestnuts, carrots, onions)
- 1 clove of garlic, minced
- 1 egg
- 1 tablespoon of sesame oil
- 1 tablespoon of either Sesame Teriyaki seasoning or toasted sesame ginger
- 3 tablespoons of soy sauce
- Whisk egg and set aside
- If you bought a bag of steamed vegetables, follow the microwave cooking instructions on the side of bag
- Add oil to pan, saute the garlic for 1-2 minutes, until fragrant. Add the cooked vegetables and mix well.
- Push the vegetables to the side and add the egg to the pan, scrambling well.
- Add the cooked chicken, shrimp, or tofu to the pan, along with the brown rice soy sauce and sesame seasoning. Saute for an additional 3-5 minutes until well combined and hot.
- Enjoy!! The recipe can be doubled and reheats well.
*Can be made gluten-free with Tamari sauce instead of soy sauce.
*Vegetarian friendly, can be made vegan by leaving out the egg
Adapted from Iowa girl eats