Fried rice is one of those great dishes that can be adapted to work with what you have on hand. I save bits of leftover meat, extra chopped vegetables, and cooked rice in the freezer to use in the fried rice. My husband just loves this dish, and it allows me to sneak in extra veggies into his diet.
I will describe the base components I use, and a few add-in options. We usually have pork or shrimp fried rice. Feel free to substitute or add other ingredients to best suit your family’s tastes.
2 cups cooked brown rice (or white rice)
4 tablespoons sesame oil (or vegetable, canola or coconut oil)
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
2 cloves garlic, minced or chopped fine
2 stalks celery, chopped
1/4 teaspoon ground black pepper
1/2 teaspoon salt (optional, I omit when using pork or ham)
2 eggs, beaten
2 tablespoons soy sauce
Heat oil in skillet on medium high. (If making Tofu Fried Rice, cook this first and then set aside). Add onion, bell pepper, garlic and celery to pan and cook until slightly wilted. Add in meat or shrimp and cook, stirring occasionally for 2 minutes. Turn heat down to medium and stir in cooked rice. If needed, add a little water or oil to pan to keep from sticking.
Pour in beaten eggs (or simply add eggs to pan), salt and pepper, and mix together thoroughly. After eggs are cooked through, add soy sauce. Serve hot.
For Pork Fried Rice:
For Shrimp Fried Rice:
6 – 10 large (10-15 small) shrimp, cut in pieces
For Tofu Fried Rice:
1 (14 ounce) package firm tofu, cut into 1/2 inch squares
Other Vegetable Options:
1/2 cup frozen peas
1/2 cup fresh bean sprouts
1/4 cup green onion, chopped
1 carrot, chopped
1/2 cup button or white mushrooms, sliced