When you are running out of fresh ingredients at the end of the week, fried rice is always an easy option. This is my favorite go-to fried rice recipe but here are a bunch of fun variations to switch it up. All recipes make approximately 4 servings. I prefer using organic coconut oil (unflavored) when stir frying at a high temperature.
Thai Beef & Mango: Stir fry 2 cups fried rice with 8-12 oz thinly sliced strip or flank steak, 1 cup diced red bell pepper, 1 cup diced orange bell pepper, 2 green onions chopped, and 1/2 cup diced mango. For flavor, add 3 T lime juice, 2 T soy sauce, and 1/4 cup chopped fresh cilantro.
Japanese Shrimp & Broccoli: Stir fry 2 cups fried rice with 8-12 oz raw shrimp (peeled), 2 cups chopped broccoli florets, 1 cup chopped cauliflower florets, and 1 cup shelled edamame (thawed). For flavor, add 1/4 cup ponzu sauce.
Korean Pork & Kimchi: Stir fry 2 cups fried rice with 8-12 oz chopped pork tenderloin, 1 cup diced zucchini, 1 cup diced yellow squash, and 1 cup diced carrots. For flavor, add 1 cup chopped kimchi and 3 T Korean chile paste.
Cantonese Chicken & Bok Choy: Stir fry 2 cups fried rice with 8-12 oz of chopped chicken breast, 2 cups chopped baby bok choy, 1 cup sliced mushrooms, and 1/2 cup diced carrots. For flavor, add 3 T oyster sauce.
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