Hi there. It's almost the weekend and sometimes week nights require an easy dinner. After a long work day and catching up on a few thank you notes, I managed to make it to the gym for my favorite workout class. It's a toning/sculpting class that incorporates a variety of weights and a variety of moves. I love that no two classes are the same - today we even went outside for partner lunges, mountain climbers and warrior lunges - and I'm always sore afterwards. Bronchitis has knocked out my ability for much cardio, but I was happy to be able to get back in the gym.
When I got home, I wasn't in the mood to cook a huge dinner for us. After all, sometimes when it comes to dinner you want something quick and easy. Now, this might mean cooking in your kitchen or sometimes it might mean ordering out - don't worry, I've been there. I have absolutely no idea when fried rice was introduced into my diet, but one bite and I was hooked. Granted it's not one of my staples for when I want to order out, but it totally is when I want to make something quick and easy in.
After all, here's the thing about fried rice at restaurants. It's not very healthy, I'm sure you weren't shocked. Loads of oil. White rice. Not very many veggies. Last year, I wanted something quick for dinner. We had a wok and some leftover brown rice, so I thought why not. This recipe is pretty foolproof - I've subbed out the green onion for an actual onion, I've left out the garlic. Bonus: it's husband approved.
I usually roll with frozen peas, carrots and corn, but if you're looking for lower starch options then try using broccoli and asparagus. An added bonus? There are usually plenty of leftovers. If you've never cooked with tamari, it's gluten-free soy sauce. If you aren't gluten-free, feel free to use regular.
I've bumped up the nutritional value by cutting back on the oil, increasing the vegetable content, gained fiber from using brown rice and cut back on sodium. All and all it's a classic and a keeper. Enjoy.
Thursday Night Fried Rice
1 tbsp grapeseed oil
3 C mixed vegetables, frozen
1 C edamame, shelled
1/2 tbsp garlic, minced
1/2 C green onion
3 C brown rice, pre-cooked
1 tbsp toasted sesame oil
2 tbsp low-sodium tamari
1. Heat grapeseed oil in a large wok over medium-high heat. Add frozen vegetables and edamame, stirring occasionally until cooked through. Fold in garlic.
2. Incorporate green onions into the mixture, stirring to combine. Add eggs stirring quickly - they will set as soon as they hit the wok. Stir eggs into vegetable mixture.
3. Add in rice, stir to combine. Fold sesame oil and tamari, continue to stir until heated through.
Feel free to add your favorite protein - I topped this off with a sliced chicken breast that I marinated in a little sesame oil.
What's your favorite quick and easy dinner?