Fried Rice

One of the fasting staples around here is fried rice. We use it as a main dish at least once a week. I love it because it’s so easy to whip up in a short amount of time, it’s a great way to use up leftover rice, and it’s quite versatile: use white or brown rice, use any kind of vegetables, go heavier or lighter on them, substitute any oil you prefer for the coconut oil–but you really need the sesame oil, or it won’t taste right. 

This is especially great if not everyone in your home is fasting, because you can easily add meat and/or eggs to it for those who aren’t, and leave the rest lenten-style for those who are. Here’s a basic version, but keep in mind that all measurements are very much approximate; it’s really just to taste.

Fried Rice
Serves 2-4

4 cups rice, cooked
1 bunch green onions, chopped (green and white parts)
1-2 bags of frozen stir-fry vegetables* or about 2 cups of vegetables of your choice, chopped
1/2 cup beansprouts (optional)
1 cup shrimp, cooked (optional)
2 tablespoons coconut oil
2 tablespoons sesame oil
3 tablespoons soy sauce
salt and pepper, to taste

In a large pan or wok, heat the oils over medium heat and cook the onions till tender. Add the veggies and cook till they are as soft as you like. Add the rice and soy sauce, stir until well combined. Then add the cooked shrimp, if using. Stir fry until hot. Season with salt and pepper, if needed, and serve immediately. This also reheats quite well, of course.

*If you use the frozen veggies, you may want to cook them ahead of time to make sure all the liquid is gone.

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