I slacked off for the past couple days and didn’t run. Today, the only time I would get my run in was at lunch and make sure I was ready for my 1:30p call. By the time I got back from my run I had 30 minutes to take a shower, get dressed and whip up lunch. With 15 minutes left before my call, I stood in front of the fridge with dripping hair contemplating my options.
This is a perfect example of getting creative and still eating healthy. I could go with a turkey sandwich, but after my morning egg sandwich the veggie gods were yelling down to up my quota. I stared at the veggies from the Farmer’s Market in their bin and assorted other veggies in the fridge drawer. In front on a shelf, was kale and left over brown basmati rice. Oh yeah, baby, it was time for Fried Rice!
Oh yeah, I made this recipe in less than 15 minutes…prep and cooking time.
Whatever’s In the Fridge Fried Rice
- 1 cup cooked brown basmati rice (can use regular brown rice, long grain, what ever you have)
- 1/2 container of sliced baby bella mushrooms (or any mushrooms you like)
- 3 oz sliced carrots
- 3 oz sliced red pepper
- 1/4 cup sweet frozen corn (or fresh off the cob if you have it)
- 1 1/2 cups baby kale (I’m estimating here – I just grabbed a large handful)
- 2 asparagus spears sliced on the diagonal
- 2 large eggs
- 1 Tbs sesame oil
- 1 Tbs soy sauce
- 1 1/2 tsp chopped garlic
- 1/2 tsp ground black pepper (I did 4 grinds into my wok)
- Start by chopping all your veggies and have them ready.
- Heat your wok on high and spray with cooking spray
- Toss in all the veggies (except the kale) and garlic, then stir fry until they begin to soften
- Add the kale, sesame oil, soy sauce and black pepper and mix up
- Add in the brown basmati rice and stir fry until all mixed in and heated.
- Empty the fried rice into a bowl or plate and set aside.
- Wipe the wok with a paper towel just to get any rice bits off. Be careful not to burn yourself – use more paper towel than you need to provide protection.
- Place the wok back on the stove and spray again with cooking spray.
- Fry your egg in the wok, only cooking it until the egg white is mostly cooked and the yolk is still liquid-y. Flip the egg to fry the other side only long enough to finish the egg white and give a little crisp over the egg yolk. Your egg should still be runny.
- Plate your fried rice that you set aside and drop you fried egg on top. Break the yoke open when ready to dig in to let the eggy sauce drip into your fried rice.
Recipe hacks: You can grab any vegetables you can and use them. I had some left over grilled eggplant and considered added except there was balsamic glaze in there. But, simply made with OOVO and garlic and it could have been perfect. For those that are in need of meat, chop up left over chicken, pork or beef and throw that is. Or, grab a handful of shrimp or scallops. This can make it a little heavier and perfect for dinner.
Calories and nutrition calculated through MyFitnessPal recipe builder – nutritional information directional only.