My favorite Chinese food take-out item has always been and probably always will be fried rice. It is so simple but so satisfying. You can basically add any meat or vegetables to it but I kept it basic this time. The number one trick in making this is to use rice that has been cooled completely and refrigerated, using freshly cooked rice changes the texture completely because it is lighter, stickier and fluffier.
Garlicky Fried Rice
Prep time
Cook time
Total time
Serves: 4
INGREDIENTS:
- 3 cups brown rice cooked and cooled
- 2 cups mushrooms sliced
- 3 eggs
- ¼ cup green onions sliced thinly
- ¼ cup gluten free organic tamari
- 2 teaspoons cold-pressed olive oil (divided in 2)
- 1 teaspoon cold-pressed sesame oil
- 1 garlic clove minced
DIRECTIONS:
- Heat up 1 teaspoon of the olive oil on medium high heat then pour in the eggs, beaten, and push around until softly scrambled, about 3-4 minutes. Set the egg aside in a bowl, clean the pan and heat up the second teaspoon of olive oil, sautée the garlic for 2 minutes then add in the mushrooms. Once they start to cook through, after 3-4 minutes add in the rice and stir occasionally for 5-7 minutes. If it is too dry add in a couple tablespoons of water. Now add in the sesame oil, tamari and green onions and mix it all through. Fold in the eggs and serve hot.
