Fried Rice

by Jun 24, 2013



Leftover rice in the fridge?  No ideas for dinner?  Start keeping basics like green onions, ginger, carrots, and garlic in your kitchen, and better-than-takeout dinners are but minutes away.  Enlist your dining companions in veggie prep, and the time flies (and is way more fun)!


Fried Rice

Yield: serves 4


  • 1 tablespoon avocado oil, or other high-heat cooking oil (grapeseed, olive, coconut)
  • 1” ginger, peeled and grated
  • 4 scallions, sliced and chopped
  • 1 carrot, peeled, quartered and chopped into small pieces
  • 1 garlic clove, minced
  • optional: sliced fresh, hot chile pepper or a whole dried chile
  • Protein ideas:
  • 1 tablespoon avocado oil, or other high-heat cooking oil (grapeseed, olive, coconut)
  • shrimp (raw)
  • chicken (raw), cut into thin slices
  • BBQ pork (cooked), cut into thin slices
  • tofu (extra firm, grilled or baked so it won’t fall apart better yet, add at serving time)
  • Veggie ideas:
  • 1/2 head red cabbage, thinly sliced
  • 1/2 bunch bok choy, thinly sliced
  • slivered snap peas or snow peas
  • red bell pepper, small dice
  • green peas or shelled edamame
  • Rice, Seasoning, and Eggs:
  • 3-4 cups cooked rice
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar (unseasoned)
  • 2 teaspoons avocado oil or other high heat cooking oil (grapeseed, olive oil, coconut oil)
  • 2 - 3 farm fresh eggs


  1. Start with the Aromatics. Heat wok or large sauté pan over medium-high heat on stovetop. Add a tablespoon avocado oil to wok. Add the ginger, scallion, carrot and garlic to the hot oil and using a wooden spoon or spatula, stir fry until carrot is tender (a couple minutes).
  2. Add the Protein and Veggies. Push the aromatics up the sides of the wok and away from the middle. Add another tablespoon of avocado oil to the wok. If using shrimp or chicken, add it now and stir fry until almost cooked through, a couple minutes should do it. If using BBQ pork, add it with the veggies (next). If using tofu, add it with the veggies or, better yet, save it for serving time. Sprinkle in the thinly sliced veggies you're using (cabbage, bok choy, slivered snap peas, diced red bell pepper, etc.) and stir/fry a minute or two.
  3. Add the cooked rice and toss gently to combine. Sprinkle in 1 tablespoon soy sauce, 2 teaspoons sesame oil, and a teaspoon or two of rice vinegar. Continue to stir fry/cook until protein is completely cooked and veggies are just shy of tender.
  4. Add the Eggs. Crack eggs into small bowl and scramble with a fork. Push wok ingredients up the sides and away from middle, and add 2 teaspoons avocado oil to middle of wok. Add the eggs and cook for a couple minutes, until scrambled. Once eggs are cooked, gently toss all to combine and the cooking is done. Pass additional soy sauce, vinegar, and chile oil at the table.


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