This macro friendly fried rice makes for the perfect meal prep. It is a super versatile meal that is customizable with your favorite veggies and protein.
HOW TO COOK FRIED RICE
step one: Prep the rice: cook your rice of choice before hand and allow to cool completely. Leftover rice from the fridge is ideal as warm rice will not fry well and will result in sticky and mushy rice.
step two: In a small bowl, crack then scramble eggs, season with salt and pepper. In a large pan or wok over medium heat, add ½ tbsp of olive oil. Once hot add in eggs and scramble then set aside on a plate.
step three: To the pan, add frozen veggies and 2-3 tbsp of water. Let steam until veggies are tender, adding more water as necessary. You’ll need to adjust time if using fresh veggies
step four: Once veggies are tender and all water is evaporated, add in remaining olive oil, sesame oil, garlic and ginger. Sauté until fragrant, about 1-2 minutes.
step five: Then add in rice, soy sauce, oyster sauce, scrambled eggs and cooked protein of choice. Sauté for about 2-3 minutes or until protein is heated through. Remove from heat
step six: Garnish with sesame seeds and green onions, if preferred.
FRIED RICE SUBSTITUTIONS
Rice: I’ve made this with both white and brown rice. I typically use basmati our of preference but jasime will also work great.
Veggies: Any veggies you have on hand can work in this recipe. I typically have some frozen veggies stocked in the freezer like broccoli, carrots, peas, and green beans. You can either thaw them out before hand or steam them in the pan as directed in the recipe.
Protein: You can add your favorite meat to this dish for some added protein. I like, chicken (either ground or leftover chicken chopped up), beef or shrimp.
MORE RICE BOWL IDEAS
Ingredients
Method
- In a small bowl, crack then scramble eggs, season with salt and pepper. In a large pan or wok over medium heat, add ½ tbsp of olive oil. Once hot add in eggs and scramble then set aside on a plate.
- To the pan, add frozen veggies and 2-3 tbsp of water. Let steam until veggies are tender, adding more water as necessary.
- Once veggies are tender and all water is evaporated, add in remaining olive oil, sesame oil, garlic and ginger. Sauté until fragrant, about 1-2 minutes.
- Then add in rice, soy sauce, oyster sauce, scrambled eggs and cooked protein of choice. Sauté for about 2-3 minutes or until protein is heated through. Remove from heat
- Garnish with sesame seeds and green onions, if preferred.