This recipe was given by Emma!
Can be made without any allergens- customize as needed!
"Fried rice is a staple Asian comfort food in my house, but it’s also the standby, clean-out-the-fridge meal we turn to when there are too many containers of leftover veggies or half chicken breasts. Fried rice is incredibly versatile and will truly work with almost anything you have in your fridge. The veggies listed are a guide, but always add whatever leftovers you want. Adjust the seasonings to taste, leave out what you don’t have, add hot sauce or garnishes to finish, and enjoy making a delicious, completely customizable meal out of your leftovers!"
Note: If you use warm white rice, the rice will clump and you won’t get a good fried rice. However, brown rice does not follow this rule, so it can be used right after you cook it!
Ingredients:
-4 cups of leftover, cold white rice OR 4 cups of brown rice (cold or warm)
-1 bell pepper, diced small
-2 large carrots, diced small
-Leftover veggies (cooked or raw), such as onion, snow peas, mushrooms, broccoli, cauliflower, etc.
-Cooked protein (tofu, chicken, steak, etc.), chopped
-¼ cup of cooked ham (such as deli ham or leftover holiday ham), chopped
-2 eggs or egg substitute, beaten
-2 cups of spinach
-4 tbsp of soy sauce (for soy/gluten-free, use coconut aminos)
-2 tbsp of grated/minced ginger/bottled paste ginger (or ¾ tsp powdered ginger)
-Sriracha or red pepper flakes, to taste
-½ tsp sesame oil (can be omitted for sesame-free, but it provides amazing flavor)
-Salt
-Pepper
-Unflavored, nut-free oil
Directions:
1. Heat a large, nonstick pan over medium heat.
2. After about a minute, add 1-2 tbsp of nut-free oil to the pan, depending on the quantity of vegetables you’re using. (Use 1 tbsp for minimal veggies and 2 tbsp for more veggies.) Let the oil heat up for 1 minute.
3. Add your raw, diced veggies, and saute until tender (5-7 minutes). You can also cook your tofu at this stage if you’re using it. Add salt and pepper to taste.
4. Remove the vegetables and add another tablespoon of oil to the pan.
5. Add the rice to the hot oil and cook until warm (around 4 minutes). As the rice cooks, stir it occasionally and break up any clumps.
6. Moving the rice to one side of the pan. Add your 2 beaten eggs to the open side, and let cook until solid underneath (approximately 1 minute).
7. Scramble the eggs. Once they’re mostly cooked, combine the scramble with the rice.
8. Mix your chopped protein and diced ham into the rice and let warm for 2-4 minutes.
9. Combine your cooked veggies with the protein and rice. Let warm for another minute.
10. Add the soy sauce/alternative to the mixture, as well as the ginger.
11. Add your spinach and stir around until it wilts and drastically decreases in size.
12. Turn off the flame and add the sesame oil, if desired.
13. Adjust seasonings to taste, adding more soy sauce, sriracha, pepper, ginger, or sesame oil if desired.
14. Serve immediately, or store in the fridge for up to 4 days. Reheat well before serving again.
Emma's Bio:
Hi! My name is Emma Auth, and I’m a junior from Wellesley, Massachusetts. I’m allergic to tree nuts and pineapple, and I’ve struggled with food-related anxiety throughout my life. However, my family and I learned that the best way to cope is by cooking and baking our own, completely safe foods to enjoy and share! I adore cooking, and I want to help others in the food allergy community find joy and comfort in food. Besides cooking, I love nature, swimming, reading, listening to old music, and spending time with my sister!
