The BEST Fried Rice you could ever have made easy ... and even Paleo with cauliflower rice ... for ALL your Chinese dishes.
Swirl a little oil in nonstick pan. Scramble beaten egg(s) in pan until solid. Set aside.
If using garlic and ginger, add some oil to pan at this step (instead of #3) and saute until soft and fragrant ... 3 to 5 minutes. Then add fresh veggies (if using).
Add oil to pan. If using fresh vegetables, stir-fry them on medium- to high-heat until crisp-tender, about 5 minutes. Then turn heat to medium, add rice or cauliflower rice to pan and cook, stirring frequently, until rice begins to crisp (if you're not using fresh veggies, add oil and rice to pan after cooking eggs).
If using frozen peas and carrots, add and continue to cook until hot.
Turn off heat. Add soy sauce to taste.
Turn heat to medium, return egg (and add meat, fruit, and Five Spice powder if using) to pan and heat all until cooked through. Serve immediately.
Refrigerate leftovers (I have lots!) and reheat as needed (or wanted) with other dishes. I like to have on hand to reheat with Chinese restaurant dishes. Can be frozen if desired. Eat it up ... FOR REAL!
0 servings
1/2 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.