Dead Easy Fried Rice

no measuring just cooking on the fly

I tend to plan ahead and buy the bag of stir fry veg at the grocery, but this can also be an “add what you have” moment, including a bag of frozen peas and carrots. I can only cook one amount of rice (1 c rice 2 c water), so I often have leftovers, which I freeze and save for this dish.

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Pull out your biggest skillet. Drizzle and heat some neutral oil - I use grapeseed. Add onion, sauté until translucent, add garlic and ginger. Toss until fragrant. Add the veg, make sure the pieces are small so they cook quickly and on the same timescale. When they are still crunchy, add the chicken (if you are using it) and cook ‘till warm. Make a spot in the middle and add a little extra oil. Crack in the egg and soft scramble it. Toss it all together with soy sauce and sesame oil. More soy than sesame, but taste as you go. Sometimes I toss in some hoisin sauce, too. Fold in the thawed rice and riced cauliflower (kids have no idea when you add that). Top with chopped green onions and cilantro (if you like it, I do!). Serve with sriracha if you are into that.

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Things you will need, listed by where they are in my kitchen so you can multitask and grab them all at the same time.

Tools:

biggest skillet you have, wooden spoon, garlic press, chopping knife, fork to scramble egg

Pantry:

sesame oil

Veg bowls (I keep veg out on a table in bowls):

garlic

onion, diced

Fridge:

rotisserie chicken, torn into pieces (optional)

bag of stir fry veg (chop the broccoli smaller than it comes)

extra snow peas (if you want)

ginger, I grate it without peeling it

one egg

soy sauce

hoisin sauce if you have it

green onions

cilantro

Freezer:

rice, mostly thawed so it does not cool down the skillet when you add it

riced cauliflower