Description
A quick and delightful dish bursting with flavor, perfect for using up leftover ingredients and satisfying hungry bellies.
Ingredients
Scale
- 3 cups cooked rice
- 1 cup mixed vegetables (bell peppers, peas, carrots, green onions)
- 1 cup protein (chicken, shrimp, or tofu)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 eggs
- Salt & pepper to taste
Instructions
- Prep your ingredients: Gather and chop all your veggies and proteins.
- Heat the griddle: Preheat your Blackstone griddle to medium-high heat.
- Add oil: Pour a generous splash of sesame oil onto the griddle.
- Sauté garlic and ginger: Toss in minced garlic and grated ginger, sauté for about 30 seconds.
- Cook the protein: Add your chosen protein and cook until browned, about 3-4 minutes.
- Toss in the veggies: Add the colorful veggies and cook until just tender.
- Add the rice: Push everything to one side of the griddle, add rice to the bare side, breaking up clumps.
- Mix it all together: Gradually mix the rice with the veggies and protein, then pour in the soy sauce.
- Scramble the eggs: Push everything to one side, crack 2 eggs onto the empty side, scramble until just set.
- Final seasoning: Sprinkle salt, pepper, and chopped green onions, adjust seasoning if needed.
- Serve & enjoy: Once mixed and heated through, serve hot with a drizzle of sesame oil.
Notes
For extra crunch, let the rice sit on the griddle for a minute or two before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
Keywords: fried rice, quick meal, comfort food, leftovers, vegetarian fried rice