Have you ever noticed that when it comes to takeout food, there’s one cuisine that just doesn’t really cut it? I mean, there’s definitely something comforting about ordering Chinese takeout. But it’s not all that satisfying.
We hardly ever attempt to make it on our own. So we order it, and then it arrives or we pick it up and we’re all excited, fortune cookies and everything. And it’s just kinda … meh.
So, I started making my own. And I gotta say, this Sesame Chicken and Broccoli is pah-retty good. And easy! Way better than takeout and bonus: you’ll feel a whole lot better afterward. No good things can come of all that grease and salt, you know?
I’ve started making my own version of fried rice too, and that one hits the kitchen table about once a week now. Delish. And I’ve discovered there’s one simple trick that takes the recipe to a whole new level… and that’s leftover rice. Yup, leftover rice is just the ticket.
When chilled, the individual rice grains separate, so when cooked in sesame oil (or any type of oil) they soak up all that flavor. You could totally make fried rice without using leftover chilled rice but, sometimes you’re just stuck with a bunch of leftover rice, right? This is a good way to use that.
By the way, this recipe is one of many in our brand new cookbook! You can get our favorite healthy weeknight recipes (done in 30 minutes or less) for less than a Chinese takeout meal. That’s a win.
Vegetable Fried Rice
Gluten-free, dairy-free, vegetarian
3 cups cooked (ideally chilled) brown rice
3 tablespoons tamari or soy sauce
3 tablespoons coconut oil
1 yellow onion, chopped
1 carrot, chopped
1 bell pepper, chopped
1 cup peas (optional)
1 cup broccoli, chopped
3 cloves of garlic, chopped
1 tablespoon fresh (chopped) or ground ginger
Beat the eggs in a small bowl and place to the side.
Heat two tablespoons of coconut oil in a large pan over medium-high heat. After a minute add the chopped garlic, ginger, onion, carrot, and bell pepper. Cook until veggies soften, while stirring. Next add the broccoli, peas and ginger. Cook for another five minutes.
Remove veggies from heat and keep off to the side: you’ll return them to the pan in a minute. Add the third tablespoon of coconut oil to the pan and pour the beaten eggs in to scramble them. Once cooked through, add veggies back to the pan and combine.
Next add the cooked brown rice to the pan. Combine the rice with eggs and veggies and stir occasionally for another few minutes. Add the tamari/soy sauce to the rice and continue cooking for another 30 seconds or so while stirring. Remove everything from heat and let it stand for a minute. Feel free to add cooked chicken or Teriyaki salmon to this dish. Enjoy!
Don’t forget, there’s more where that came from. We’ve got tons of quick & easy weeknight meal ideas for you. Click below to get 20 recipes for $7!
20 Healthy Dinners for
Originally published at Crop Tops & Kale.