FUN FACT - contrary to popular belief, tons of oil is not required to make fried rice taste good.
I discovered that phenomenon yesterday when I decided that, with all this rice I've been eating lately, it's about time I whip up some fried rice! Or un-fried, I guess.
Fried rice is something I alllllllways used to order at restaurants because it's SO GOOD. And now that a) I'm on a budget and fried rice just isn't worth paying for when I go out to eat and b) I know how much greasiness and saltiness goes into the pan when chef's make it in their kitchens, I've got my own quick and easy recipe for this take-out favorite and I am so excited to share it with you guys!
Oh, and it's totally portable! I made a big batch of it in the morning and packaged up a container of it to take for lunch. In between classes, while studying at this blessing of a coffee shop on campus called Front Porch, I just popped it in the microwave and BAM fried rice for daaayyyzzzzz.
Makes 2 servings
1 package Trader Joe's frozen cooked rice (I used the tri-color blend, but any kind works)
2 cups frozen or steamed veggies (I used carrots, zucchini, and broccoli)
2 tsp. sesame oil*
2 garlic cloves
2 tbsp. tamari
Optional: tofu or tempeh
- Heat a large pan (or a wok if you have one) over medium heat and coat with oil. While the pan heats up, mince the garlic cloves and then toss them in the pan. Let them turn a golden color.
- Cook the rice according to it's directions and then let it cool. If using frozen veggies, steam them and then let them cool. If they're fresh veggies, toss them right in the pan. Cook them until you see a light char.
- Add in the rice and tofu/tempeh, if using, and cook for about 3 minutes, stirring every once in a while. Drizzle the tamari on top and turn off the heat. Let it cool before you serve it - it will be extremely hot!
- Enjoy :)