{"id":6035,"date":"2025-09-09T17:00:00","date_gmt":"2025-09-09T17:00:00","guid":{"rendered":"https:\/\/friscotimes.org\/?p=6035"},"modified":"2025-09-09T17:00:00","modified_gmt":"2025-09-09T17:00:00","slug":"zero-food-waste-healthy-fried-rice","status":"publish","type":"post","link":"https:\/\/friscotimes.org\/?p=6035","title":{"rendered":"Zero Food-Waste, Healthy Fried Rice"},"content":{"rendered":"


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There aren\u2019t many big bowls of hearty warmth that satisfy quite like fried rice. In fact, if you have a little leftover rice<\/a> and some leftover veg in the fridge, you\u2019re primed for a fast, fresh fried rice dinner \u2014 tasty, filling and no food waste<\/a>!<\/p>\n

In fact, the more leftovers<\/a> and random ingredients you have, the better your fried rice will be. Eggs, chicken, veggies, nuts or seeds, you name it, you can make it happen. The result will be crunchy, umami, satisfying and frankly, a really good meal that\u2019s full of nutrients.<\/p>\n

All you need is a wok or a 24-inch cast-iron skillet, then follow these tips for great, fast, fresh fried rice:<\/p>\n

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USE LEFTOVER RICE – OR QUINOA<\/div>\n<\/div>\n<\/h2>\n<\/div>\n

It might seem counterintuitive, but fried rice is best when it\u2019s made with day-old rice \u2014 not fresh. If you have some almost stale rice, you\u2019re just one step away from an incredible meal. If you make fresh rice and use it, the rice will be clumpy \u2014 not crispy, and that crispiness is what you\u2019re going for. That said, if you have some leftover quinoa or another grain, feel free to use it in lieu of the rice and innovate.<\/p>\n

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ADD A BIT OF MAPLE (OR SUGAR)<\/div>\n<\/div>\n<\/h2>\n<\/div>\n

Just a tiny bit of maple syrup over your fried rice ingredients as they\u2019re cooking goes a long way. You could also use granulated sugar or brown sugar here. The point is to offset the umami and salty flavors of other ingredients.<\/p>\n

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DON’T SKIMP ON OIL<\/div>\n<\/div>\n<\/h2>\n<\/div>\n

Oil keeps the rice simultaneously moist and crispy. Use a neutral oil or a combination of olive oil and sesame oil is nice. (Be careful not to get too excited and overuse the sesame oil \u2014 it’s a pretty powerful flavor.) Then coat the pan with a nice slick of oil, and don\u2019t be afraid to finish with more if you need.<\/p>\n

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DON’T SKIMP ON VEGGIES<\/div>\n<\/div>\n<\/h2>\n<\/div>\n

Traditional fried rice recipes call for frozen peas, carrots and onion. These aren\u2019t what we\u2019re talking about here (but if you have them, toss them in). Instead, try cauliflower, broccoli, bok choy, radishes and deep leafy greens \u2026 all of which go beautifully in a stir-fry. Don\u2019t be shy; add them all.<\/p>\n

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PICK YOUR FLAVORS<\/div>\n<\/div>\n<\/h2>\n<\/div>\n

Scallions, garlic, and ginger are traditional. But there are lots of ways to make fried rice really interesting. Try kimchi, bacon, cauliflower, shallots, kale, shrimp, broccoli, and pork shoulder \u2026 the possibilities are only limited by what\u2019s in your refrigerator. In the recipe below, a combination of traditional and fresh ingredients is suggested.<\/p>\n

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PREP BEFORE YOU FRY<\/div>\n<\/div>\n<\/h2>\n<\/div>\n

The cook time for fried rice goes by quickly, as with most high-heat dishes. Before you ever turn on the heat, prep all of your ingredients. Chop your veggies, gather your cooked meats, whisk your eggs, and assemble your oils, vinegars and sauces.<\/p>\n

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BUILD ACCORDING TO COOKING TIME<\/div>\n<\/div>\n<\/h2>\n<\/div>\n

Add your aromatics (onions and garlic) and any hearty vegetables to the pan first, then meats, then rice. Add delicate vegetables (like radishes and greens) closer to the end of cook time. This way, flavor builds, everything gets cooked through, and you won\u2019t have any overcooked or mushy bits.<\/p>\n

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RESPECT YOUR EGGS<\/div>\n<\/div>\n<\/h2>\n<\/div>\n

Fried rice contains eggs, but we\u2019re not scrambling the usual way here \u2014 your pan is SUPER hot when you add the eggs, so they will cook very quickly. Move all of the rice and other ingredients to the side, then drizzle in oil and Bragg\u2019s Liquid Aminos. Add the beaten eggs to the center of the pan and stir constantly so the eggs set and form threads that weave their way into your fried rice.<\/p>\n

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FINISH WITH FLAVOR AND CRUNCH<\/div>\n<\/div>\n<\/h2>\n<\/div>\n

Just because your fried rice is done cooking, doesn\u2019t mean you\u2019re done building flavor. Add fresh herbs, sauces and crunchy toppings like sesame seeds to make it a meal. Once you\u2019ve properly finished your fried rice, eat immediately.<\/p>\n

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Fast, Fresh Chicken Fried Rice<\/strong><\/h2>\n

Ingredients<\/strong><\/p>\n