|Lunch on a Friday|
This was easy-peasy, using leftovers from the night before. If I want to make fried rice, I plan it a day ahead. I heard long ago that to make good fluffy fried rice, the cooked rice needs to dry out a little. Making it fresh and using it right away will usually result in a sticky fried rice. Not that sticky rice isn't good. :) This was just a quickie put together dinner - I prefer scallions, though didn't have any that day. I would have liked peanuts, though I didn't have any. I usually add egg, but (shock and horrors!) I didn't have one spare egg. A pattern. I was happy with what I had. :) I learned that I prefer my fried rice sans egg.
5 c. cooked rice
3 - 5 T. neutral oil
2 T. peeled, minced ginger
1 medium yellow onion
1/2 - 1 tsp. toasted sesame oil
1 - 1 1/2 c. cooked diced chicken
Leftover broccoli, diced
A few dashes coconut aminos (or tamari sauce)
Kosher salt and freshly ground pepper
- Heat a large saute pan or wok on medium. Add oil when hot.
- Add onions, some kosher salt and saute to some color.
- Add minced ginger, saute a minute with the rice.
- Add a few dashes of the coconut aminos, and the diced chicken. Warm through.
- Add a few dashes of the toasted sesame oil, mix, then add the rice and broccoli. Warm through.
- Add the cilantro, more toasted sesame oil, (but only a dash or two at a time, it goes a long way in seasoning), more coconut aminos if desired, salt and pepper if needed.