You know those days when you come home from work late, your super tired and hungry and you have nothing to eat? I know I sure do. First instinct is probably to order some sort of takeout. Living in NYC you can pretty much get anything at any time, so it’s very tempting. Takeout is definitely a quick choice, but not the best choice. You would probably not feel so well after eating it, you never know what ingredients they use, and it’s very costly to always order in.
I came up with my un-fried rice recipe awhile back on a night just like this. It was late, and my fridge was kinda empty. I had some leftover plain brown rice, eggs, and frozen veggies. I wanted something more exciting them just eggs, and I wanted more protein then just brown rice. So I thought why not mix them.
I sautéed the veggies in a little sesame oil for a few minutes. Then I added in the cooked brown rice until it heated through. Next, I pushed the veggie and rice mixture to the sides of the pan and made a circle in the center. I scrambled two eggs and poured them into the hole. As they started to scramble I mixed everything together until the eggs seemed like they were cooked. Lastly I poured in 3 tablespoons of tamari. Mix well, and your done. You can make this dish way before your takeout would even arrive. You can garnish with some green onion, sesame seeds or sriracha if you have on hand. If you don’t have leftover brown rice in your fridge, you can just make a batch and let it cool a little before adding it in.
For this recipe, I had some more time so I used fresh veggies and added chicken. It’s made pretty much the same way. Cut the chicken into bite size pieces and season with a pinch of himalayan pink sea salt. Sauté in a tablespoon of sesame oil until cooked through, then remove from the pan. It should only take a couple of minutes. Next sauté the veggies, I used shredded carrots, frozen peas, and sliced bok choy. Really, any kind of veggie you have would work for this. Next add in the rice and then the chicken and do the same thing with the egg. It’s pretty delicious and your stomach and wallet will surely thank you.
- 1 tablespoon sesame oil
- 2 organic, skinless, boneless chicken breasts cut into bite size pieces
- 1 cup of frozen peas
- 1 cup of shredded carrots
- 1 medium head of bok choy, sliced
- 3 cups of cooked and cooled brown rice
- 2 eggs
- 3 tablespoons tamari
- sliced green onion (optional)
- sesame seeds (optional)
- sriracha (optional)
- himalayan pink sea salt, to taste
- Season chicken with some himalayan pink sea salt then sauté in one tablespoon of sesame oil. Cook for a few minutes until the chicken is cooked through, then remove from pan.
- Add the veggies to the pan, you can add more sesame oil if necessary. Sauté for a few minutes until slightly tender.
- Add the brown rice and chicken into the pan. Mix together with the veggies and warm rice.
- Make a hole in the center of the pan. Scramble two eggs and pour into the hole. As the eggs scramble, combine with the rest of the ingredients. Mix until the eggs seem to be cooked.
- Add 3 tablespoons of tamari. Mix well and serve.
- Can garnish with sliced green onion, sesame seeds and sriracha.