One of my guiltiest food pleasures is ordering Chinese takeout. A heaping mound of fried rice, delivered right to my doorstep. SO DARN GOOD. And yet, every single time, without fail, I immediately regret it. Why? Because Chinese takeout makes me instantly tired, it makes my stomach hurt all night and it gives me a food hangover the next day.
Don’t lie–I’m sure you’ve felt the same way once or twice from junky takeout! The reason for this is that most places (not all, but a heck of a lot) pack their food with excess amounts of sodium, sugar (yes, even in savory foods!), gluten and probably some hidden MSG.
In my world Chinese food is such a novelty and comfort–it’s something I don’t eat all that often, but it always hits the spot. This one’s an easy DIY recipe, and I find that often I can throw it together using leftovers in the fridge. Most weeks I make a batch of quinoa or rice to eat throughout the week (quinoa works great with this recipe, too) and I mostly always have celery, carrots and onions in the fridge to use for salads. And eggs, or course!
You can add meat protein (chicken, beef, pork or shrimp) if desired, but I included extra eggs in the recipe so it’s sufficient on its own. Kid-friendly and picky-eater-friendly. Top it off with sriracha sauce or crushed red pepper for an extra kick!
Bonus: if you’re making this for just one or two people, you’ll have lots of yummy leftovers for lunch!
Veggie Fried Rice
1 cup rice, brown or white
1 crown broccoli
3 large carrots, diced
3 stalks celery, diced
1 cup peas
1/2 onion, diced
2 cloves garlic, minced
1/4 cup tamari sauce (I use gluten-free, low sodium)
2 tbsp sesame seeds
1 tbsp butter
1 tbsp sesame oil
Salt and pepper to taste
- Cook rice, set aside.
- In a large skillet or wok, melt butter. Add minced garlic and onion and cook until lightly browned.
- Stir in broccoli florets, carrots, celery and peas. Cover with lid and cook over medium heat for 6 to 8 minutes, until vegetables are tender.
- Remove lid, add rice, tamari sauce, sesame oil and sesame seeds and stir until evenly incorporated.
- Turn up heat to medium-high, make a pit in the middle of the skillet and crack eggs into the pit one at a time. Slowly stir eggs into mixture as they cook.
- Add salt and pepper to taste. Enjoy!