Kitchen Sink Fried Rice
We use our favorite veggies in the recipe, but you use whatever's in the fridge! Broccoli, peppers, or mushrooms work great, as do most leftover meats.Print Recipe
- 2 cups cooked white rice
- 1 tsp sesame oil
- 1 small onion, chopped
- 3 carrots diced
- 1 cup peas thawed, if frozen
- 4 eggs
- 2 tbsp soy sauce
- 1 tsp sriracha optional
- 1 tsp sesame seeds
- Heat the oil in a large pan or wok over medium-high heat. Add the onion and carrots. Saute until softened, but not yet totally translucent. Add the garlic, cook for about 30 seconds or until fragrant. Add the peas. Once everything is softened, remove to a plate or push to a corner.
- Lower the heat to medium-low and, adding more oil if necessary, fry the eggs in the same pan. Do as many as you can at one time allowing space for even cooking. As the eggs get cooked through, use the back of your spatula to break into pieces. Remove to the vegetable plate.
- Returning the pan to medium-high heat, reheat the cooked rice. Add the cooked veggies and eggs. Add soy sauce and optional sriracha. Stir fry until combined and heated through. Plate the rice and top with sesame seeds.
- Add 1 cup of shredded or diced meat. Chicken or pork work best. A quickly sauteed shrimp could work, too. Add with the frozen peas. If you add meat, you will need more soy sauce to flavor the dish, but you also should get another serving or two from the recipe this way.
- If you have any Chinese five spice, lemongrass or ginger in your spice cabinet, give the sauteeing onions a couple shakes.
Calories: 227kcal | Carbohydrates: 32g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 611mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3188IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg