Easy Fried Rice

Easy Fried Rice
A perfect week night meal. You can add optional precooked shrimp or tofu to increase the protein and make this meal more filling.
  • 1 teaspoon plus 2 tablespoons canola oil, divided
  • 2 large eggs, beaten
  • 3 scallions, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 2 cups mixed frozen vegetables (thawed) or 2 cups fresh vegetables, cut into small pieces
  • 2 cups cold cooked brown rice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound precooked shrimp (thawed) or 1 package precooked tofu (optional)
  1. Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces.
  2. Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add vegetables and cook until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
  3. Add remaining 1 tablespoon oil to the wok; add rice (and optional shrimp or tofu if desired) and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
  4. Return the vegetables and eggs to the wok; add soy sauce and stir until well combined.


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