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Fried Rice Variations

fried rice with shrimpWhen 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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