Post by Loupy on Jun 12, 2013 20:31:58 GMT -7
Super Quick and Easy Vegetable Fried Rice
www.100daysofrealfood.com/
Serves: 3-4
Ingredients
1 cup dry brown rice, cooked according to package directions (for a quick dinner, it is highly recommended to make this in advance and store in fridge)
1 tablespoon cooking oil (I used coconut oil)
½ cup diced onion
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 – 10 oz bag frozen mixed, chopped veggies (I opted for “Chinese-style” mix from Cascadian Farm organic)
2 eggs
Salt and (red or black) pepper, to taste
¼ cup soy sauce (reduced sodium organic recommended)
½ teaspoon toasted sesame oil
Instructions
In a large saute pan or wok, heat the oil over medium-high heat.
Add the onion and ginger to the pan and cook while stirring for 1½ to 2 minutes.
Stir in the garlic and cook for another 30 seconds.
Pour the frozen veggies into the pan (straight out of the bag – no need to defrost!) and cook while stirring for another 3 to 4 minutes.
Using a spatula push the veggie mixture to one side of the wok.
Drop in the 2 raw eggs on the other side and let them cook for 1 to 2 minutes before stirring the entire mixture together.
Season with salt and (red or black) pepper to taste.
Once the eggs are fully cooked add the soy sauce, sesame oil, and rice to wok.
Mix together thoroughly, serve warm, and enjoy!
Copyright © 2013 100 Days of Real Food - All Rights Reserved
www.100daysofrealfood.com/
Serves: 3-4
Ingredients
1 cup dry brown rice, cooked according to package directions (for a quick dinner, it is highly recommended to make this in advance and store in fridge)
1 tablespoon cooking oil (I used coconut oil)
½ cup diced onion
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 – 10 oz bag frozen mixed, chopped veggies (I opted for “Chinese-style” mix from Cascadian Farm organic)
2 eggs
Salt and (red or black) pepper, to taste
¼ cup soy sauce (reduced sodium organic recommended)
½ teaspoon toasted sesame oil
Instructions
In a large saute pan or wok, heat the oil over medium-high heat.
Add the onion and ginger to the pan and cook while stirring for 1½ to 2 minutes.
Stir in the garlic and cook for another 30 seconds.
Pour the frozen veggies into the pan (straight out of the bag – no need to defrost!) and cook while stirring for another 3 to 4 minutes.
Using a spatula push the veggie mixture to one side of the wok.
Drop in the 2 raw eggs on the other side and let them cook for 1 to 2 minutes before stirring the entire mixture together.
Season with salt and (red or black) pepper to taste.
Once the eggs are fully cooked add the soy sauce, sesame oil, and rice to wok.
Mix together thoroughly, serve warm, and enjoy!
Copyright © 2013 100 Days of Real Food - All Rights Reserved
