While this recipe has been in rotation in our kitchen for years, it now feels more relevant than ever. Fried rice is our go-to way to clean out the fridge, using up all those bits of almost-questionable vegetables and a way to get dinner on the table in less than 30 minutes.
It looks a little different every time we make it so feel free to use the ingredients list as a framework for whatever surprises your fridge holds. As long as you have rice, eggs, and soy sauce, it should somewhat resemble fried rice, so think of it as an opportunity to experiment a little! Freshen it up with extra veggies and greens, or throw in some extra bacon and grilled chicken if you're craving something a little heavier. There's really no wrong way to do it.
1 C white rice, cooked
3-4 slices of bacon, chopped (optional)
1 T olive oil (if omitting bacon)
½ white onion, finely chopped
1 T fresh ginger, minced
1 clove garlic, minced
1 large carrot, finely chopped
½ zucchini, finely chopped
½ bell pepper, finely chopped
¼ C frozen green peas
1 T soy sauce, plus more for serving
1 green onion, chopped
1 sprig fresh cilantro, chopped
1 t salt
1 t pepper
Heat a large skillet to medium and add chopped bacon or olive oil.
Add onion, ginger, garlic, carrot, zucchini, and bell pepper to skillet, stirring until onions become translucent, about 8-10 minutes.
Add rice and peas to skillet along with 1 T soy sauce
Make a well in the center of the skillet and crack eggs into the rice mixture. Scramble well as you mix with the rest of the rice.
Season with salt, pepper and soy sauce to taste and serve with cilantro and green onions.