Remember the quick oil-free fried rice I raved about Friday night?
Well it’s time to share the “recipe”!
It was actually accidental that it came together this way (w/out oil) – as I was just throwing ingredients into a pan in a hurry to have a quick meal before heading out to a party.
But I’m sure glad it did 😀
This is so incredibly easy, trust me. You’ll have a healthy dinner on the table in no time plus it won’t put a big dent in the ol’ wallet either – always a win around this time of year 😉
Oil-Free Veggie “Fried” Rice
What you’ll need:
- ½ bag frozen vegetables, I chose California blend (carrot, broc, cauliflower)
- 1.5 c. brown rice, I had some pre-cooked stashed in the freezer from a past adventure, perfect use for it!
- 2 tblsp terryaki sauce, I really like this Kikkoman Teriyaki marinade/sauce vs. soy sauce
- 2 eggs
- Black pepper to taste
** Make sure to use a non-stick pan **
First step, add frozen veggies to a hot pan with about ¾ cup water. Loosely cover and turn heat up to high – 10 minutes. They’ll start to boil about halfway through and get mostly cooked/heated through during this step.
Remove lid and turn heat down to medium-high, most of your water should be evaporated at this point. Add in rice & black pepper. Cover again for another 5 minutes.
Uncover again and turn heat down to medium, there should be no water left at this point. Now stir in the sauce and the eggs, cooking until the eggs are set – another 5 minutes. Stir this pretty continously to mix thoroughly and prevent sticking.
Guess what, you’re done!
You may notice a bit of sticking to the bottom of the pan but that’s okay, a quick rinse will remove that from your non-stick in no time 🙂
Plus I love that browned flavor it leaves on the veggies & rice 🙂
Such an easy and satisfying dinner!
Tell me, do you have a version of fried rice that you like to make at home?
I’d love to try some different variations on this basic version!