Quick Clean-Out-the-Fridge One-pot Fried Rice
Several of the ingredient amounts are approximate because it really doesn’t matter how much of each. The amounts can be determined by what you have on hand and your preference.Short on time? I keep a bag of frozen diced veggies (“mire poix”) in my fridge freezer for recipes like this. Instead of dicing onions, celery and peppers, I pour in a couple cups of this mixture. It usually includes carrots as well which is even better.
Ingredients
- 2 Tbsp olive or canola oil
- 1 small onion or 2 green onions reserve 2 Tbsp
- 1-2 cloves garlic minced
- ~1½ cups combination of celery sweet peppers and/or mushrooms, diced
- 2-3 eggs
- ~2 cups leftover cooked vegetables
- 2-3 oz leftover cooked protein, chopped (e.g. chicken, salmon, or beef) or 1 can tuna, drained
- 1/4 cup nuts chopped, optional (reserve 1 Tbsp)
- 1/2 cup frozen peas
- 1-2 cups cooked brown or white rice
- 1-2 Tbsp reduced sodium soya sauce
- freshly ground pepper and reserved green onions and nuts for garnish, if desired
Instructions
- Heat oil in a cast iron pan or non-stick pan over medium high heat.
- Add onion, garlic, peppers, celery and mushrooms. Saute for 2 minutes or until fragrant and soft. Push to the side of the pan.
- Crack eggs into the empty side of the pan, scrambling with a wooden spatula. Once opaque, mix into veggie mixture.
- Add and stir in cooked vegetables and protein. Stir regularly until heated through and steaming.
- Add rice and stir to combine. Sprinkle with soya sauce, stirring well to distribute. Heat through.
- Sprinkle with reserved nuts and green onions to garnish, if desired.