Don't throw out your leftover rice! Turn it into dinner instead.
This veggie fried rice with egg can be on your dinner table in less than 10 minutes and you'll save money and waste less food by actually eating what is already hanging out in your fridge.
A key ingredient in this meal is my Big Batch Grains. We make this recipe along with my other foundational freezer building blocks in my Favours to Your Future Self Masterclass.
Serves 2 INGREDIENTS 2 tablespoons canola oil 1 cup chopped broccoli 2 - 3 green onions, chopped 1 cup edamame 3 cloves garlic, minced 2 tablespoons chopped fresh ginger 2 cups Big-Batch Whole Grains (or any cooked and cooled rice) 1 ½ cups cubed firm tofu (or shredded cooked chicken, beef etc) 1 teaspoon toasted sesame oil 2 eggs, beaten 1 to 2 tablespoons tamari (or soy sauce)
INSTRUCTIONS 1. Heat the canola oil in a large non-stick frying pan over medium high. Add the broccoli and green onions. Cook for 2 minutes. Add the edamame, garlic and ginger and cook for 2 minutes. Add the grains and cook, stirring often, until very hot. Add the tofu and stir and cook until hot. 2. Make some space in the middle of the pan. Add the sesame oil, then add the eggs. Cook for 1 minute then stir the eggs into the grains and vegetables until well mixed. Stir in the tamari or soy sauce.
NOTE: I used broccoli, green onions and edamame for this, but feel free to use any vegetables you have in the fridge like cauliflower, peppers, mushrooms, green beens, snap peas, or bok choy. Just cut the veg in pieces that will make them all tender-crisp at the same time!
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