Zero food-waste, healthy fried rice

There are not many large heartbeat pelvis that satisfy pretty like fried rice. In fact, if you have a littlethe rest of riceAnd some rest of Vega in the refrigerator, you are preparatory for a fast, fresh fried dinner from rice – delicious, charging and No food for food!

In fact, that more Remains And the random ingredients you have, it will be your better fried rice. Eggs, chicken, vegetables, walnuts or seeds, state it, you can do it. The result will be crunchy, umami, satisfactory and honestly, a really good meal that is full of nutrients.

All you need is WOK or 24-inch listed cast lists, and then follow these tips for excellent, fast, fresh fried rice:

It can seem contraintuitive, but the fried rice is the best when it is made with day rice – it is not fresh. If you have a little almost steady rice, you’re just one step from an incredible meal. If you make a fresh rice and use it, rice will be awkward – not crispy, and that saw what you are going. It said, if you have the right to remain or other grains, feel free to use it instead of rice and innovation.

Only tiny little maple syrup over your fried rice ingredients while cooking goes a long way. You could use both granulated sugar or brown sugar here. The point is to compensate for the umammals and salty flavors of other ingredients.

The oil keeps rice simultaneously moist and crispy. Use neutral oil or a combination of olive oil and sesame oil is nice. (Be careful not to overdo it and excessively use our Sesame oil – it’s a pretty powerful taste.) Then coat the pan with a beautiful smooth oil and don’t be afraid to end up with more if you need.

Traditional fried rice recipes call for freeze peas, carrots and onions. This is not what we are talking about here (but if you have them, throw them away). Instead, try the cauliflower, broccoli, hi choy, radishes and deep losnet green … Everything who goes beautifully in mixing. Don’t be shy; Add them all.

Scallions, garlic and ginger are traditional. But there are a lot of ways to be fried rice really interesting. Try kimchi, bacon, cauliflower, shellots, kale, shrimp, broccoli and pork … options are limited only in your refrigerator. The recipe below proposes a combination of traditional and fresh ingredients.

The cooking time for fried rice passes quickly, as with most dishes with great heat. Before you ever turn on the heat, prepare all your ingredients. Chop your vegetables, gather your cooked meat, whisk your eggs and compile oils, vinegar and sauces.

Add your aromas (onions and garlic) and every heartfelt vegetable on the pan first and then meat and then rice. Add sensitive vegetables (such as relatives and greeners) closer to the end of the cooking time. In this way, the flavor builds, everything is cooked through and you will not have any overches or mushrooms.

Fried rice contains eggs, but we don’t cut in the usual way – your pan is super hot when you add eggs, so you’ll cook very quickly. Move all ries and other ingredients to the side, then drag in oil and chipper current amyphos. Add the beaten eggs into the middle of the pan and constantly mix so that the eggs are placed and shaped or weaving them in fried rice.

Just because your fried rice is doing cooking, it doesn’t mean you’re the finished taste of construction. Add fresh plants, sauce and crispy toppings like Sesame Seeds to make a meal. Once you finish your fried rice properly, eat now.

Fast, fresh chicken fried rice

Ingredients

• 2 tbsp toasted seed oil
• 1 cup (110g) chopped carrot
• 2 garlic garlic, minced
• 1 bunch of kale, de-stamped and torn into biting size pieces
• 2 cups (270g) rotisserie chicken breast, rough chopped
• 2 tbsp of olive oil
• 3 cups (585g) the rest of brown rice
• 4 Great Eggs, Involved
• 2 TSP Bragg’s liquid amino, divided
• 3 radishes, sliced ​​thinly
• 1 tbsp maple syrup
• 1 tbsp sriracha
• Thinly sliced ​​enchants, to decorate
• Toasted Sesame Seeds, to Gogne

Direction

Heat sesame oil into a large nonstick pan (Wok or 24-inch listed cast lists) over medium heat. Add carrots and cook until it is slightly brown, about 6 minutes. Add a garlic and cook, mix often, as long as smell, about 30 seconds. Add kale and cook until it lifts, about 2 minutes. Add chopped chicken and cook until it warms up, about 3 minutes.

Push all the ingredients on the wok side, drag the open area with olive oil and add rice, spreading it in a steady layer. Cook, unhindered, 1-2 minutes. Stir and repeat once again, or until Rice starts to become lightly golden brown and sharply ..

Use a wooden spoon to create wells in the middle of rice. Add the eggs in the well together with 1 tablespoon Bragg’s liquid aminos and chefs, intermittently mix until eggs are almost set. At this point, mix vegetables and chicken back. Add half of the radish and mix in combining.

Season of fried rice with 1 tablespoon Bragg’s liquid aminos, maple syrup and srirach and mix to combining. Share among 6 bowls, the top of each container with the remaining radishes, strengthens and sewing seeds and serve hot.

Serves: 6 | Serving size: 1.5 cups

Nutrition (by serving): Calories: 358; Total Fat: 17g; Saturated fat: 3G; Monoowned Fat: 8g; Cholesterol: 176g; Sodium: 579mg; Carbohydrate: 33g; Diet fiber: 4g; Sugar 4G; Protein: 22g

Originally Posted September 2018

Post Zero food-waste, healthy fried rice first appeared MyFitnessPal Blog.

2025-09-09 17:00:00
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