Dinner · Lunch

6 Ingredient Fried Rice

I’m not only all about whole foods and nutrition, but convenience is very high up on my list!  This dish is so easy & nutritious (not to mention gluten-free and dairy-free)!  It’s got a great balance of veggies, protein, and vitamins, and it’s one of my weeknight go-to dinners.

If you’re a vegan you could skip the eggs and add in more veggies to bulk it up!

These measurements make 2 large servings

Ingredients:

1 cup rice (plus 2 cups of water)

4 large eggs

2 heads broccoli (or other vegetables if you prefer…I bet cauliflower, bell peppers, or carrots would work nicely as a substitution or a medley!)

1 tablespoon canola oil

Tamari Gluten-Free Soy Sauce (or regular if you prefer)

Sesame Seed Flavoring Oil (I use the one from House of Tsang)

Directions:

Bring rice and water to a boil in a small pot, then lower heat until rice has been cooked thoroughly

Chop broccoli (plus any additional vegetables) into bite sized pieces

Beat the eggs in a small bowl

Heat up a large wok to a medium temperature and pour in canola oil

Pour in the beaten eggs & scramble them (don’t overcook)

Pour in a drizzle of soy sauce to lightly coat them

Add vegetables to wok, coating in another small drizzle of soy sauce, and cook until they soften

Add in cooked rice, and continue slowly adding soy sauce and mixing until all ingredients have taken on a light brown color.  (You can always add in extra soy sauce when serving, but be careful not to go overboard in the pan or it will get too salty)

Add in a couple drops of sesame oil and mix thoroughly

When serving, keep extra soy sauce & sesame oil at the table so that you can add in more flavor to taste (I like to add a hefty amount of the sesame oil since it has such a great flavor)

Enjoy!

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