I’m a horrible procrastinator. I’ll plan out what recipes I want to make for the week, buy all the necessary items and by the end of the week I’m left with a bunch of produce that is about to go bad because I didn’t make any of the things I planned. That’s usually when I throw everything into a big pot, call it soup and serve it for dinner.
Weeks ago, at a little store in downtown Oceanside called Cream Of The Crop, I found a bottle of unrefined peanut oil. I LOVE using peanut oil but finding it in it’s unrefined state is not easy. I had glorious plans of all the recipes I was going to make with this peanut oil (I even bought 2 bottles!). That was weeks ago and I still haven’t even opened the bottle. Cue the trombone – Wah wah wah wah!
Well last night I finally got my butt in gear! Have you ever had sizzling rice soup? They take the crispy rice from the bottom of the bowl and use it in a delicious soup base. I got around to thinking that maybe the crispy rice would taste good in a stir fry. And since we all know I have a love affair with my hand chopper why not throw in some finely chopped veggies and a splash of soy sauce!
I don’t often ‘pig out’ for dinner but last night I went whole hog! After the first round, I went back and made a second bowl and I didn’t even share! My kids loved this dish. The broccoli was so finely chopped that they didn’t even notice it in there. The peanut oil added a great flavor to the brown rice and the touch of soy sauce completed the meal. Did I mention I had this for lunch today and I’m predicting I’ll probably be having it for dinner too? Obsessed, yeah, probably.
- 2 cups cooked short grain brown rice (you can use a medium grain rice but short grain works best), warm or room temperature *see notes
- 3 1/2 tbsp peanut oil, divided
- 2 tbsp low sodium soy sauce or tamari (use a gluten free version if needed)
- 2 cloves garlic, minced
- 1/2 small onion, finely diced
- 1 cup very finely chopped broccoli
- 1 cup very finely chopped carrot
Finely chopped carrots and broccoli
- Heat a large skillet or wok over high heat. Add 3 tbsp peanut oil to the skillet and once the oil is heated, rock the skillet back and forth to evenly coat the bottom.
Add the rice to the skillet in an even layer
- Add the rice to the skillet in an even layer. Let the rice sit, untouched, for about 4-5 minutes. The rice will sizzle but it won’t burn.
Use a wooden spoon and gently push the rice away from the center of the skillet towards the outer edges
- Use a wooden spoon and gently push the rice away from the center of the skillet towards the outer edges.
- Add the remaining oil to the center of the pan. Add the onions and garlic to the oil and let them cook for about 1 minute.
Add the broccoli and carrots to the pan and stir to combine
- Add the broccoli and carrots to the pan and stir to combine. Now add the soy sauce and let cook for 1 minute. The steam from the soy sauce actually steams the veggies.
- Remove from heat and serve immediately. This dish is also good served cold.
Makes approximately 4 cups.
Serving size 2 cups.
Nutrients per serving: Calories: 513.5, Cal. from Fat: 214.5, Total Fat: 24.5g, Sat. Fat: 3.5g, Carbs: 63.5g, Fiber: 3g, Sugars: 4.5g, Protein: 8g, Sodium: 759mg, Chol: 0mg
Leftover fried rice can be stored in an airtight container in the fridge for up to 5 days. The leftovers are also really good cold. You can also freeze the leftovers for up to 2 months in a freezer safe container.
You can mix and match the vegetables that are used in this recipe. Cauliflower rice, zucchini or even napa cabbage are a great addition to this meal. Just make sure that whatever vegetables you use that they are chopped very fine. If not you’ll be left with undercooked vegetables. If you want to add larger vegetables make sure they are cooked through before adding to the fried rice. For my husband’s meal I added in cooked edamame and it was a great addition.
Make sure your rice is well done. You do not want to use uncooked rice in this recipe. The drier your rice the better.