- Servings : 5-6
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
Who doesn’t love fried rice?! You don’t really even have to use that much oil (but you can if you’re feelin’ naughty)
- 1 cup (dry rice) cooked according to package.
- 1/2 of a yellow onion sliced thin
- 1 med or large carrot
- 3/4 cup green peas fresh, canned, or frozen
- 1/4 teaspoon salt
- 3 cloves of garlic minced divided
- 1 teaspoon of fresh grated ginger divided
- 1/4 cup soy sauce
- protein of choice (I used Trader Joe's savory tofu
- 2 green onions
Cook yo rice. I cook mine with half broth half water and add some salt.
Add a bit of oil to a pot or pan and cook the onions and carrots until the carrots are soft. I added a touch of broth a one point to help the carrots cook faster. Add peas and salt and cook until peas are thawed.
When the above veggies are cooked (onions translucent, carrots soft, peas thawed) add one of the cloves of diced garlic and 1/4 teaspoon of the grated ginger and cook about 30 seconds being careful not to burn the garlic and ginger.
In a large pot cook remaining garlic and ginger in some olive oil (enough to lightly coat the bottom of the pan (use less if you desire) Use a wooden spoon to keep the ginger and garlic moving to prevent burning. Should be about 30 seconds. Then mix in cooked rice, soy sauce, veggies, and protein. Add green onions and stir in before turning off the heat.
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