The best way to use leftover rice is to stir fry it so it is one of the best meal prep recipes. Make a big batch of rice on Sunday and this dish will come together in minutes any night of the week.
Throw all your leftovers and clean out the fridge to make healthy fried rice.
- Cook Time
- Prep Time
- ¼ cup good quality soy sauce
- 1 tablespoon grated ginger (or 2 teaspoons dried)
- 1 teaspoon minced chili pepper (optional)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoon toasted sesame oil
- 3 scallions, sliced
- 4 garlic cloves, minced
- 6 cups mixed vegetables (peas, green beans, red peppers, shiitake mushrooms, broccoli, shelled edamame, thinly sliced carrots)
- 3 cups cooked brown rice that has cooled and been refrigerated overnight (preferably uncovered to dry out)
- 2 cups cooked shredded chicken, beef or cubes of salmon
- 2 eggs, whisked
- Garnishes: sesame seeds, sliced scallions, Asian hot sauce
1. Whisk together soy, ginger, chilies, vinegar and sesame oil. Set aside. (this makes a great Asian vinaigrette for salads, grilled meats and poultry)
2. Heat a large wok or heavy duty saute pan over high heat. Once hot, add enough oil to coat the bottom of the pan.
3. Stir scallions, garlic and vegetables in batches so they are crisp, but a bit charred and caramelized. Be sure to season with salt and pepper. (stir fry in batches as too many vegetables at a time will steam and end up soggy. Transfer cooked vegetables to a bowl.
4. Stir fry rice in batches being sure to season with salt and pepper.
5. Stir fry cooked chicken and eggs just until eggs are softly scrambled. Add vegetables and rice back to the pan. Stir together. Pour over sauce and stir to combine.
6. Garnish as desired.
- Serving Size: 2 cups
- Calories: 556
- Carbohydrate Content: 67 g
- Cholesterol Content: 140 mg
- Fat Content: 17 g
- Protein Content: 33 g
- Sodium Content: 1800 mg