Keyword: Asian food, easy weeknight dinner, fried rice, weeknight dinner
Servings: 4
Ingredients
1tablespoonvegetable oil
1smallonionchopped
2carrotspeeled and chopped
1bell pepper (any color) chopped
1heaping cupbroccoli florets sliced in half
1tablespoonbutter
3 to 4largeeggswhisked together
3clovesgarlicminced
1heaping teaspoongingergrated + more if desired
4cupsday old cooked rice
1tablespoonwater
1 to 2 tablespoonssesame oil
3tablespoonslow sodium soy sauce+ more if needed
cooked rotisserie chickencubed
leftover pan fried tofucubed; optional
green onionsdiced for garnish
sesame seeds
Instructions
Using a large pan or wok over medium-high heat, heat the oil and after a few minutes, add in all the vegetables from the onions to the broccoli. Stir and cook until softened.
While the vegetables are cooking, heat a small pan over medium heat. Add in the butter and swirl around the pan. Add in the eggs and turn the heat to low. Using a spatula, bring the eggs in towards the center of the pan; working from the outside in. Continue this until the eggs are cooked. I like soft cooked eggs so I remove them from the heat immediately.
Add the garlic and ginger to the pan with the vegetables and cook, stirring, until fragrant, for 1 minute. Add the rice and pour the water directly onto the dry day old cold rice. Add the sesame oil and soy sauce and then, using a wooden spoon, break up the rice and mix and stir until the rice has warmed through and is softened and is combined with all the other vegetables.
Add the chicken and the tofu (or any cooked protein) and toss together again. Lastly, add in the cooked eggs and gently mix together in the fried rice. Garnish with green onions and sesame seeds if desired and serve! Enjoy immediately.