Tuesday, February 12, 2013

Quick And Simple

Happy Tuesday everyone! I hope you are having a great day, I know I sure am because my Hubbie gets back for Europe tomorrow! This next post is for a quick and easy dinner, fried rice. I used chicken in this one, but it can easily be vegetarian, even vegan if you leave out the egg. It has a bunch of veggies in it, but you can easily leave some out, add more, or replace some with others. I have used white rice, brown rice, and quinoa to make this and they all come out delicious. It is so easy to make this dish your own. Enjoy!

Fried Rice


  • 4-6 cups cooked rice (brown or white) or quinoa
  • 1-2 chicken breasts, or other meat (optional)
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped yellow onions
  • 1/2 cup chopped broccoli
  • 2-3 eggs (optional)
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, diced
  •  2 tablespoons sesame seeds
  •  1/4 cup corn starch
  • 1/3 cup soy sauce
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons sriracha sauce
  • 4 teaspoons of oil (I used 1/2 peanut oil, 1/2 coconut oil) 
  • 1 teaspoon sesame oil (adds great flavor)
  • salt and pepper to taste


Cook your rice or quinoa and set aside. Boil a pot of water, cook broccoli for about 2 minutes, and then quickly transfer to a bowl of iced water (blanching). Drain and set aside. Cut the chicken or meat of your choosing into cubes and season with salt and pepper, then lightly dust with the corn starch. Set aside. Heat your wok, or any large pan, to medium high heat and then add 1 teaspoon of oil. Scramble and cook your egg in the oil adding a little salt and pepper, and then set aside. Heat 2 tablespoons of oil in the wok and start cooking the carrots, onions, garlic, and ginger. Once onions are translucent and the carrots are soft, about 8 minutes, set them aside (I just add them to the rice so I don't dirty another bowl).  Add the remaining oil and the sesame oil to the wok and cook the chicken. Once completely cooked, add the veggies, egg, rice or quinoa, and sesame seeds to the wok. Slowly add the soy, worcestershire, and sriracha and taste as you go so you do not over season. Serve hot and enjoy!


No comments:

Post a Comment