Fried rice is ridiculously easy, inexpensive and fast! When I make rice, I like to cook it in double-batches and freeze the other half. To keep it from all sticking together, where I know I’m going to use it for Fried Rice later anyway, I place it in a large Ziploc bag and toss it with my frozen mixed vegetables before throwing it into the freezer. Mine always breaks apart easily. It’ll be ready even faster if you just set it out to thaw the morning before you intend to make it.
1 16oz package Mixed Frozen Vegetables
2 tbsp Sesame Oil (may sub coconut oil or extra virgin olive oil)
¼ tsp Ground Ginger Powder, optional/to taste
2-3 Cloves Garlic, minced, optional
3 Scallions, thinly sliced, optional
For the Sauce:
You have options here. You can go with Bragg’s Liquid Aminos, Tamari or other Soy Sauce, to taste. You can also use a quality store bought sauce (watch out for junk sugars and high sodium content) or toss it with a little homemade Teriyaki sauce as found in the recipe for Raw Teriyaki Noodles.
Heat oil in wok or large skillet over high – med-high heat. Add eggs and knock ‘em around a bit (you’re not going for a breakfast scramble here so you don’t have to fuss with stirring them so much).
As your eggs are almost finished cooking, add vegetables and cook just to heat. Stir in rice and sauce of choice and cook just until hot.