The secret to good fried rice is cooking your fried rice ahead of time and allowing it to cool in the fridge before using it for fried rice. This way it absorbs all the flavors when you’re cooking it. The recipe still works if you forget to make it ahead of time, but it’s definitely worth it to cook ahead of time.
This works so well for leftovers also. It is just as good the next day as it is the first night. Just heat it in the microwave with a damp paper towel covering it or a sprinkle of water. If you know me, you know I love leftovers for lunch so I was so glad it worked well for this!
I served it with teriyaki chicken. I used the same recipe that I used for my teriyaki salmon, but used chicken instead! It turned out just as delicious too.
Better-than-takeout Healthier Fried Rice
What you need:
2 cups brown rice, cooked according to the package (make about 3.5 cups cooked)
3 tbsp sesame oil
3-4 tbsp liquid aminos or reduced sodium soy sauce
1 tbsp minced garlic or 1/2 tbsp garlic powder
2 tbsp minced dried onion
1.5-2 cups frozen peas and carrots, defrosted
2 eggs, beaten
1-2 green onions, sliced
What you do:
1. Heat sesame oil in large skillet or wok over medium heat. Add rice, coconut aminos, garlic, and onion to skillet. Stir continuously
2. If rice is sticking, add a small amount of water to skillet.
3. Add peas and carrots to skillet to heat throughly. Stir continuously.
4. Move rice/ veggie mixture to the side of skillet and add beaten egg mixture to other side of the pan. Cook eggs throughly, then mix into rice.
5. Top with green onions.
6. Serve with your favorite asian-inspired protein.