I know I always say this but fried rice is one of my favorite things to have when I want something comforting, filling, and delicious.
I mean, I basically only go to Benihana for their fried rice which is hands down my favorite one in the entire world. I guess the secret is in those loads of garlic butter they use lol. Anyways, I didn’t use nearly as much butter as they do but it did end up tasting delicious. It’s really not that far from tasting like Benihana’s if I do say so myself.
I came up with this recipe as a “leftover” fried rice since I had a bunch of rice leftover from the miso-glazed salmon bowl I made earlier this week. I didn’t really feel like having a bowl again so I figured I’d make a fried rice with it and use the salmon as my protein. All I needed was some zucchini, carrots, and onions. OH, and garlic of course.
Ofcrouse this doesn’t need to be made with leftovers. You can add chicken, beef, pork, tofu, or leave it as is and add more veggies for a vegetarian option.
What you need:
- 3 cups of cooked brown rice (leftovers/old rice work best)
- 1.5 tbsp of ghee (clarified butter)
- 2 zucchinis finely chopped
- 3 carrots finely chopped
- 1/2 white onion finely chopped
- 2 cloves of garlic (1 big)
- 1 organic egg
- leftover protein of choice (I used salmon)
- scallions for garnish (optional)
What to do:
- Heat skillet with ghee and add onions and carrots.
- Sweat them until translucent and add garlic and zucchinis.
- Stir for a couple minutes then add rice and your already cooked protein
- Making a small hole in the middle, add your egg and stir.
- Stir until veggies and eggs are fully cooked and serve.
- Top with scallions