This meal has become one of my weekly regulars, and quite possibly my favorite meal to cook. It's super healthy, full of veggies, and takes about 10-15 minutes to prepare, start to finish. Who doesn't love a healthy, fast meal?!
I've started consistently meal planning each week, and I've really been taking advantage of our freezer. When I cook rice in the rice cooker, I always make a double batch and freeze the leftovers in freezer bags. This is the key for this recipe--cooking rice is not difficult, but when fast is the goal, it just doesn't work.
Now, on to the recipe. As with most of my recipes, I don't measure much, so adjust as you prefer!
First, gather your ingredients:
frozen cooked brown rice (go with brown rice, it's so much healthier and when it's cooked this way it doesn't taste any different!!)
1 bag of frozen mixed veggies--any kind you like
2-4 eggs (up to you!), scrambled and set aside
1. Heat equal parts of sesame and canola oils in a large pan (total a few tbsp.).
2. Pour in frozen rice and frozen veggies, stir and cook over medium heat until both are thawed and warming through.
3. Stir in about 1/4 c. soy sauce (more or less), a little at a time, to your taste (my soy sauce, from the Honest Weight Food Co-op, is potent, so I don't use a ton).
4. Push rice mixture to the perimeter of the pan, and pour in scrambled eggs. Continue to stir and cook the eggs through, and mix together into rice mixture when they're set.
Additional soy sauce and sesame oil can be added when served if it needs more oomph. I also sometimes add a generous drizzle of rice wine vinegar while it's cooking, just for a little more flavor.
This is fast, easy, delicious, and a huge hit with both Lainey and Sarah (my 1-year old)...and adults!