🍙 Adaptable Fried Rice
Fried rice meets all the requirements for a work from home lunch. It’s quick, easy, adaptable, the kids like it, and it contains enough veggies that it feels healthy-ish. I eyeball all my ingredients depending on how much rice we have from the night before. Just put in however much feels right to you!
Ingredients ● ● ● ● ● ● ● ● ●
Rice (leftover, cold rice works best) Eggs (2-4) Oil (I like sesame oil, but any will do) Onion (diced) Garlic (I chop finely because I don’t like cleaning the garlic press) Ginger (if you have it, we often don’t) Vegetables (whatever you have - carrots, peas and green onions are standard at my house) Soy sauce (obvi) Sriracha (if you enjoy life)
Preparation 1. Beat eggs with a splash of water. Heat oil on high, eggs should cook in about 30 seconds. Put aside for later. 2. Heat sesame oil in pan over high heat. Once hot, put diced onion into the pan. Cook until onions are translucent (about a minute or two). I usually dice carrots and put them in at the same time as the onions. Frozen veggies can go in later. 3. Add in garlic and ginger and cook for another minute or so. 4. Add any frozen vegetables, rice, cooked eggs, and soy sauce to taste. Stir to combine until heated through. 5. I top with fresh green onions from the garden. Me and my older daughter love sriracha as a finishing touch on our beautiful, delicious fried rice.
Daniel Sauvé
College Fund Community Cookbook | 28
