Recipe - Weeknight Fried Rice

Homemade Takeout: Weeknight Fried Rice

Weeknight Fried Rice (Progressive Farmer image by Rachel Johnson)

WEEKNIGHT FRIED RICE

Enjoy this easy Chinese favorite in less time than delivery.

MAKES: 2-3 SERVINGS

TOTAL TIME: 20 MINUTES

1/3 cup soy sauce

2 cloves garlic, minced

1 inch fresh ginger, peeled and minced

1 tablespoon chili paste (optional)

2 teaspoons sesame oil

1 teaspoon brown sugar

1 teaspoon sesame seeds

2 tablespoons vegetable oil, divided

Protein of choice (2 large eggs, 8 ounces peeled and deveined shrimp, 8 ounces chicken)

3 cups cooked rice

1 cup frozen vegetable blend

2 scallions, trimmed and thinly sliced (optional)

Fresh cilantro (optional)

1. In a small bowl, combine soy sauce, garlic, ginger, chili paste, sesame oil, brown sugar and sesame seeds; whisk well. Set aside.

2. Warm a large sauté pan over medium-high heat; add 1 tablespoon vegetable oil and protein of choice. Cook 3 to 5 minutes, stirring occasionally, or until protein is cooked through. Add 2 tablespoons soy mixture; stir to coat. If using eggs, skip sauce in this step, and use it all in the last step.

3. Remove protein from pan; set aside.

4. Allow pan to return to medium-high heat; add remaining 1 tablespoon oil, rice and vegetables. Allow to cook a few minutes before stirring rice. Add remaining soy mixture; stir to coat.

5. Fold protein back into rice mixture.

6. Divide between bowls for serving; garnish with scallions and fresh cilantro, if desired.

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