A super easy and flavour-packed mid-week dinner
by Lindsay Evans
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Love fried rice but think the only way to get it is from your local chinese take-out restaurant? Think again. Fried rice is actually one of the easiest (and healthiest!) weeknight dinners you can make. (Hint, to make it ultra-simple, cook the rice the day before and keep it in the fridge until you're ready to use it.) Here, we've created a recipe that is loaded with authentic flavours and lots of veggies, so you can feel good about making it for your family mid-week. Super tasty, ultra-versatile and a cinch to make, once you make our veggie fried rice once, we promise you'll make it again and again and again.
1 tsp plus 1 tbsp vegetable oil
2 large eggs, lightly beaten
4 cups cooked long grain rice
1 tbsp minced fresh ginger
1/2 lb cremini or shitake mushrooms, stems removed and sliced
1 red pepper, diced
1 cup snow peas
1/4 cup low-sodium soy or teryaki sauce
Juice of 1 lime
In a large nonstick skillet or wok, heat 1 teaspoon oil over medium heat. Add eggs, season with salt and pepper and cook until set, about 2 to 3 minutes. Transfer to a cutting board and let cool. Roll up and thinly slice crosswise.
In the same skillet, heat remaining tbsp oil over medium high heat. Add ginger and cook, stirring often, until fragrant, about 2 to 3 minutes. Stir in mushrooms, peppers and snow peas. Cook, tossing frequently, until vegetables are tender, about 2 to 4 minutes. Stir in cooked rice and reserved eggs and toss until all ingredients are well combined. Stir in soy sauce and lime juice and cook, tossing often, until rice is heated through, 2 to 3 minutes. Spoon into bowls and sprinkle with green onion. Serve immediately.