Quick and Tasty Fried Rice (5-Minute Meal!)

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Now you know this girl loves to cook, but a little known fact about me is that I cook about 90% of the food I eat, yet most meals take me less than 15 minutes, and most usually 5!

Here’s a quick recap of why mastering the art of quick and easy home cooking will change your life:

  • Save money: no more “take out moments” (when you open the fridge door, let out a loud “uuuughhhhhh” and pick up your phone to call the Thai Food place down the street with the good fried spring rolls).
  • Feel SO MUCH BETTER by eliminating crappy pizza, bagels, and other “impulse” meals, because let’s face it, it ain’t that easy to eat healthy in this world! There are refined carbohydrates, sugar, nasty fats, and chemicals in pretty much everything. TRUST NO ONE. (JK but seriously most food is created for profit, not your health or relief from food addiction in mind, so cooking = freedom)
  • Shed excess weight, clear up your skin, and amplify your health by eating clean, whole foods with a ton of flavor but without a lot of added calories (restaurants load their meals with sugar, salt, and fat to make it taste good, which they need to do since the quality of the ingredients is sub par or people don’t put love into what they prepare).

So please for the love of all things holy, pay attention to these 5 minute meal ideas because they will change EVERYTHING.

Once you have 3 or 4 in your back pocket, breakfast, lunch and dinner all become a breeze. And the result? More time to enjoy your food, which means better digestion, a slimmer, flatter belly, and vibrant energy all day long – YES!

Today I’m sharing with you how to make Quick and Tasty Fried Rice.


Song credit: The Flaming Lips, Yoshimi Battles the Pink Robots (and yes this in Japanese and yes it is about Yoshimi, a girl who needs to eat lots of vitamins and discipline her body so she can battle off the evil robots. So pretty much what you’ll be able to do with this energy boosting blend of protein, fat-burning carbs and healthy fats!)

This tasty little lunch or dinner is ready in 5 minutes flat and FULL of flavor – I think it’s better than the Japanese steakhouse where I first fell in love with fried rice (after first falling in love with the wit and charm of hibachi chefs and proceeded to have EVERY birthday there from age 10-18 — shout out to Yokahama in Lawrence, MA!).

Here’s what you need:

First off, know we’re going for ease and efficiency here. No need to measure the ingredients, any reasonable amounts work fine. Want more veggies less rice? Go for it. More rice less veg? Yup. A little on the salty side? Add a dash more tamari. Loosen up and have some fun with it!

Approximate amounts (Makes 1 serving, feel free to double it for 2 meals!):

-a teaspoon of butter, Earth Balance, or oil (sesame or olive)

-2 eggs (1 yolk removed)

-1/4 of a white onion, diced

-2 cloves garlic, minced

-1 1/2 teaspoon gluten-free tamari (more or less to taste)

-1/2 cup cooked white or brown rice

-3 leaves of kale, chopped (you can also use spinach, zucchini, add some red pepper, carrot, really whatever is in the fridge)

 

Optional (yet highly encouraged) add ons:

-Drizzle of toasted sesame oil

-Pinch of crushed red pepper

-sesame seeds

 

Directions:

  1. Heat a small frying pan on medium-high. Lightly coat the pan with the oil so nothing sticks.  As it heats, chop veggies. Add them to the hot pan (all but the kale or spinach since this cooks quick).
  2. Cook veggies until they start to get soft.
  3.  Scooch them to the side and add the egg (if the pan is really dry put a little oil in first). Flip the egg once almost cooked through and then break it up with your spatula.
  4. Next add the rice, greens and tamari and a splash of water if things start to stick (TIP: use water not oil at this point! The key is to have the pan hot enough that it browns the veggies but without smoking and burning everything, and adding enough water so it doesn’t dry out, but not so much that it is soupy and can’t brown up nice).
  5. Mix it all up, cover and cook until greens turn bright. Add a little drizzle of toasted sesame oil and a pinch of red pepper.
  6. Serve warm with sesame seeds sprinkled on top.

Transformative Tip: Use chop sticks to slow yourself down and stay present with each bite.

Quick and Tasty Fried Rice (5-Minute Meal!)
 
Prep time
Cook time
Total time
 
Super fast, super tasty, you'll need some cooked brown or white rice on hand (also works well with quinoa!) Makes one large serving or two small servings. You can also double the recipe for lunch and dinner for a few days out of the week!
Author:
Recipe type: Quick Lunch or Dinner
Serves: 1 large serving
Ingredients
  • a teaspoon of butter, Earth Balance, or oil (sesame or olive)
  • 2 eggs (1 yolk removed)
  • ¼ of a white onion, diced
  • 2 cloves garlic, minced
  • 1½ teaspoon gluten-free tamari (more or less to taste)
  • ½ cup cooked white or brown rice
  • 3 leaves of kale, chopped (you can also use spinach, zucchini, add some red pepper, carrot, really whatever is in the fridge)
  • Optional (yet highly encouraged) add ons:
  • Drizzle of toasted sesame oil
  • Pinch of crushed red pepper
  • sesame seeds
Instructions
  1. Heat a small frying pan on medium-high. Lightly coat the pan with the oil so nothing sticks. As it heats, chop veggies. Add them to the hot pan (all but the kale or spinach since this cooks quick).
  2. Cook veggies until they start to get soft.
  3. Scooch them to the side and add the egg (if the pan is really dry put a little oil in first). Flip the egg once almost cooked through and then break it up with your spatula.
  4. Next add the rice, greens and tamari and a splash of water if things start to stick (TIP: use water not oil at this point! The key is to have the pan hot enough that it browns the veggies but without smoking and burning everything, and adding enough water so it doesn't dry out, but not so much that it is soupy and can't brown up nice).
  5. Mix it all up, cover and cook until greens turn bright. Add a little drizzle of toasted sesame oil and a pinch of red pepper.
  6. Serve warm with sesame seeds sprinkled on top.

 

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