Quick and easy fried rice with day-old rice and whatever you have in your fridge. This recipe is made in 15 minutes flat and is a perfect weeknight meal or quick lunch.
2tablespoonsgreen onionschopped, for garnish (optional)
Instructions
Heat oil in a large skillet on medium heat. Add jalapeño peppers, cabbage, and mushrooms (and any other fresh vegetables, like bell peppers) once hot. Sauté until vegetables are cooked and mushrooms are golden brown (about 5 minutes)
Now add minced garlic and ginger paste and sauté for 30 seconds until fragrant (but take care not to burn the garlic).
Whisk eggs in a glass with a fork and pour into the skillet. If using Just Egg, pour about 1 cup into the skillet. Cook for 1 to 2 minutes until they barely start coming together.
Now, add the day-old rice to the pan and stir well so the egg sticks to the rice as it cooks (about 3 minutes).
Finally, add frozen vegetables along with 2 tablespoons of soy sauce, sesame oil, turmeric (optional), salt and pepper and mix well to combine.
Take off heat, add remaining soy sauce, garnish with green onions, serve hot!
Notes
Use a large skillet or pot and high-heat! You'll want the heat to spread as evenly across the rice and vegetables as possible (to "fry" it).
If you are using fresh rice (vs. day-old rice) - spread it evenly on a baking sheet and allow it to cool and dry for about 30 minutes before making the fried rice. This will help you avoid mushy fried rice.
Make sure to cook the fresh vegetables first for a minute or two (and make sure to wash them well before you chop them) - frozen vegetables need less time and can be added towards the end.
White rice cooks faster than brown rice, so make sure to watch closely so it doesn't turn soggy.