Easy Fried Rice

This month’s recipe is one of CTGO Executive Director Nadia’s favorites! It can be made with fresh or frozen vegetables, and also works well to use up leftover veggies from other meals or ones that are getting soft and need to be used up.

This recipe makes enough for about 4 or so. Typical prep and cook time is about 20 mins. Serve with optional additions and fixings. Nadia loves using chicken with this recipe and you may enjoy adding fresh green onions and soy sauce once you've prepped your plate.

Main Ingredients:

• 2 tablespoons of cooking oil

• 1 1/2 cups of chopped veggies such as onions, peppers, and snow peas. Use all fresh, all frozen, or a mixture! A frozen bag of stir fry veggies is a super simple way to go.

• 2 cups of cooked rice

• 2 tablespoons soy sauce

• 2 teaspoons fresh or powdered garlic

• 1/2 teaspoons fresh or powdered ginger

• 1/2 teaspoon sesame seeds (optional)

• 1 egg

Cooking:

• Cook rice ahead of time with your preferred method. Prep the rice a day before to make cooking easier and some people swear it makes the fried rice taste better!

• Preheat a large skillet to medium-high heat. Add 1 Tablespoon of the cooking oil. Once the cooking oil has been heated, add your vegetables. Stir fry for about 3 minutes until tender.

• Add rice, soy sauce, garlic, ginger, and optional sesame seeds. Stir fry for at least an additional 3 minutes. Be sure rice is heated thoroughly.

• Move the rice to the sides of the skillet, then heat the additional 1 Tablespoon of cooking oil to the middle of the skillet. Add the egg and scramble. Stir in to the rice mixture once cooked.

• Serve and enjoy!

Serve with optional additions and fixings.

(Serves about 4)