Quick and Easy Fried Rice

Fried Rice2

Who doesn’t love fried rice? Even my kids are a fan (after they pick out the veggies, lol) so I was interested in finding a quick and easy recipe that I could whip up at home. While Chinese take-out is delicious, it can be very calorie dense and laden with salt and sugar. I really love the idea of being able to control the ingredients myself and make a somewhat “lighter” version that is just as yummy as what I can get from a take-out place.

Enter this awesome recipe from the blog, Gimme Some Oven which is true to its name, “The Best Fried Rice“. It was really easy to make and it came out great! I made mine as the recipe specified leaving out the oyster sauce as I didn’t have any in the house. The resulting dish was still very good even without this ingredient. The most important step in this recipe is to use cold rice. Grab whatever leftover rice you have in the fridge or make the rice in the morning and chill until you’re ready to cook it up for dinner.

The nice thing about this recipe is that you can get creative if you so desire. Add in a variety of different veggies or toss in some chicken, pork or beef. It is so delicious no matter how you serve it. Enjoy!

Ingredients

  • 3 tbs unsalted butter, divided
  • 2 large eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • Kosher salt and ground black pepper, to taste
  • 4 cups cooked and chilled rice (preferably short grain)
  • 3 green onions, thinly sliced
  • 3-4 tbs low-sodium soy sauce, or more to taste
  • 1/2 tsp toasted sesame oil
  • 2 tsp oyster sauce (optional)

Instructions

Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add the egg and cook until scrambled. Remove egg and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add the carrots, onion, peas and garlic and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using) and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat and stir in the sesame oil until combined.

Serve immediately or refrigerate in a sealed container for up to 3 days.

The BEST Beef and Broccoli

Beef and Broccoli

I LOVE Beef and Broccoli but often times when you order it from a take-out restaurant it’s overly sweet, super fatty and the meat can be less than desirable. Years ago I came across this recipe online and the FIRST time I made it was the LAST time I ordered this meal from a take-out place. It’s seriously THAT good! This is also a great meal to make when you’re short time as it comes together very quickly, you can even marinate the meat ahead of time! My super picky eaters love this meal and don’t even add ketchup which is shocking since they add ketchup to absolutely everything! I love to serve this over buttery rice which is another super quick thing to make. Just add butter, water, salt and pepper to the rice, bring to a boil and let simmer. If you need it made even quicker, don’t hesitate to use Minute Rice intead.

Be sure when making this dish that you use low-sodium soy sauce, the regular version will result in the meal tasting overly salty. This recipe calls for flank steak, which I don’t care for, so feel free to substitute in whatever steak you have on hand. I’ve used a sirloin, London broil, and even pre-sliced stir fry meat and it’s all been delicious. Lastly, if you don’t have fresh broccoli in the house you can use frozen instead, I like the Steam Fresh® bags because they are super easy and cook quickly. If you are using frozen broccoli and cooking it in the microwave, skip the step below where you sauté it in the oil, that’s for fresh broccoli only. Simply add the cooked broccoli at the end right before serving. Enjoy!

Ingredients

For the meat marinade

  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 tbs cornstarch
  • 1 tbs low-sodium soy sauce
  • 1 tbs water
  • 2 tbsp vegetable oil
  • 1 1/2 lbs flank steak, sliced into thin strips

For the sauce

  • 1/2 c low-sodium soy sauce
  • 2 tbs brown sugar
  • 4 cloves garlic, minced
  • 2 tbs flour
  • 1 tbs sherry
  • 3 tbs vegetable oil
  • 2 heads broccoli, crowns only
  • Sesame seeds, for garnish

Instructions

For the marinade – Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

In a large sauté pan, heat 2 tablespoons of vegetable oil over high heat until shimmering. Add the broccoli and sauté 3 minutes, stirring often. Transfer broccoli to a plate. (skip this step if using pre-cooked frozen broccoli)

Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and sauté for 3- 4 minutes, stirring often, until the meat is cooked through and no longer pink.

Stir in the broccoli and remaining sauce. Sauté 1 minute more. Serve over rice and garnish with sesame seeds.