19 August 2013

ain't no takeout

nom nom.
The great thing about fried rice-- besides its taste, of course-- is that you can do so much prep ahead of time. Cook the rice and chicken, scramble the eggs, chop up the vegetables, put it all in the fridge. Then at dinnertime you can have it ready in about 20 minutes.

It is good for days when you have time to cook in the morning, rather than in the afternoon. Or if you work outside of the house, you could prep everything the night before and throw it together after you get home from work. :)


Colorful Fried Rice

3 tablespoons coconut oil, divided
4 large eggs
2 tablespoons soy sauce, divided
2 teaspoons sesame oil
4 cloves garlic, minced
2 tablespoons minced fresh ginger
6 cups chopped fresh vegetables*
4 cups cooked brown rice**
2 cups cooked chopped chicken^
1 bunch green onions, sliced
additional soy sauce and sesame oil to taste

1) Heat two teaspoons of coconut oil in a small pan, and scramble the eggs with a teaspoon of soy sauce. Break them up into medium-sized curds and set aside.
2) Heat remaining coconut oil and the sesame oil in large skillet. Add garlic and ginger; stir frequently to prevent burning, and saute for about a minute. Add chopped vegetables and saute until crisp-tender.
3) Stir in remaining soy sauce, cooked rice, chicken, and green onions. Cook until heated through. Taste and add more soy sauce or sesame oil if needed.

*I used a yellow squash, two carrots, some sugar peas, and a bunch of diced tomatoes. Use any mixture of colorful vegetables.
**Use leftovers if you have them. If not, I think that cooking 1 cup of dry brown rice will yield about enough for the recipe.
^Leftover from roast chicken, or poached especially for the occasion.


  1. I'm going to try this! The ginger sounds like a good way to make sure it's flavorful enough (which is the problem I've had with previous attempts at fried rice).

  2. Please bring the leftovers to Frogtown Road....