Happy Wednesday y’all!
How’s your week going? All of a sudden, it feels like the days are getting busier. For us, it’s lots of walks to the park, bike rides, and just spending time outside. Which means, less time in the kitchen. Eating ready-made boxed food is not an option for our family, so I’m always on the look out for nutritious meal ideas and if they are quick to whip up, it’s a bonus for days that are busy.
Our family loves, loves rice. And this fried rice is one of our favorite ways to eat it. I’ll often cook the rice in the morning and then just refrigerate until I’m ready to throw it together. What I love about it too, is that it’s so versatile. It’s one of those recipes that you can omit whichever veggies your family doesn’t like and add the ones you do enjoy!
- 2 cups cooked rice
- 1/8 cup each, carrots and celery, chopped
- 1/8 cup frozen peas
- 1 garlic (chopped)
- 2 tbsp. soya sauce (we use sodium-reduced)
- 2 tbsp. extra virgin olive oil
- 2 tbsp. chicken soup base mix
- 1 tbsp. sesame seeds
- Cook rice according to instructions. Let cool.
- In a medium size bowl, mix rice, carrots, celery, peas, garlic, soya sauce, oil and chicken soup base mix.
- Fry until browned. Add sesame seeds before serving.
- Optional: A few minutes before fried rice is ready, I often scramble an egg and mix with the fried rice.
- 4 Servings
Thanks for stopping by everyone,
Kendra
Linking Up To: Wake Up Wednesdays
