Egg Fried Rice

Serves 2 as a main course / 4 as a side dish

Here is a quick and easy dinner meal that the family will love. Make it protein rich with scrambled eggs and leftover bits of meat or fish. Ever go out for Chinese food and never touch the rice they serve? Take it home and freeze it until you need a quick meal. Or when you cook your own rice, cook double and freeze extra rice with a bit of olive oil so it won't stick together. That will make fixing fried rice super easy and super-fast. Thaw the rice as you cook the veggies then toss it in. This entire dish takes less than 10 minutes to prepare, and it can be as versatile as you like by adding any leftovers you have tucked away in the refrigerator or make this a vegetarian entrée when you eliminate any meat and use the eggs as your protein.

Fried Rice
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Ingredients
½ cup yellow onion, chopped
½ - 12 oz. bag frozen peas and carrots, partly thawed
2 - 3 cups cooked, cold rice
½ - 1 cup cooked meat or fish, cut into pieces (opt.)
3 - 4 eggs, beaten
Lite Soy sauce to taste
A few drops of Sesame oil (opt.)
Instructions
  • Spray a non-stick skillet with cooking spray or use a little olive or avocado oil.
  • Sauté the onion just until tender. Stir in the peas and carrots and rice and any meat or fish. Heat through.
  • Move the mixture to one side of the skillet, leaving an open space - add a bit more oil or spray; pour the beaten eggs in and let sit for just a bit - then start scrambling. When mostly cooked, stir into the remaining ingredients.
  • OR in a separate, hot, non-stick skillet, lightly grease and pour eggs in…let them sit just a bit, then cook as you would an omelet. Roll onto a cutting board and slice into thin slices. Add to the rice/veggie mixture.
  • Season to taste with soy sauce and sesame oil if you have some. Enjoy!