Fried rice is an easy dish to clear out little bits of left over vegetables in your refrigerator. Toss in some cooked rice and protein from egg or left over meat and season with soy sauce and you have a complete meal in one pan!
Of course, I have to UP the veggie content and give it a fully plant-based spin!
Here’s my formula for Fried Rice – remember the goal is one pan complete meal.
Base: Rice, Riced cauliflower
Protein: ground or diced chicken, turkey or pork, scrambled egg, tofu or tempeh
Vegetables: think COLOR – this is your opportunity to bring visual appeal to the dish. Shredded carrot or broccoli, edamame, green peas, sliced snap or snow peas, even green onions.
Feel free to get creative and use what you have and like.
Cauliflower Fried “Rice”
2 cups cauliflower “rice”
2 cups basmati or jasmine rice, cooked
1 T avocado oil
1 cup edamame
1 cup shredded carrot
1/2 cup chopped green onion
1 block Tempeh, diced
1 lb firm tofu, cubed
2 T soy sauce/aminos or soy alternative
2 t toasted sesame oil
Heat avocado oil in a large pan at medium heat. Add tempeh and 1 T soy sauce. Cook stirring frequently to brown.
Add tofu and stir to crumble and combine.
Remove tofu and tempeh mix to a separate bowl.
Add the cauliflower rice and broth to the pan. Stir to combine and cover. Cook to soften, stirring occasionally.
Once cauliflower rice is cooked add the rice and vegetables. Stir to combine. Cover and cook 3-4 minutes.
Add the cooked tofu and tempeh. Add the remaining soy sauce and sesame oil.
Serve with sriracha sauce if you want to heat it up!
I wanted a separate batch for me with out the Basmati rice – but they look and taste the same!
This is a variation on my Chicken & Rice Burrito Bowl recipe. Quick and easy to throw together, easy to modify by adding chopped bell peppers or omitting the olives – adding fresh herbs like parsley or more heat with smoked paprika or chili flakes. Top with fresh parsley, Feta or Romano cheese.
To make ahead as a freezer meal toss ALL ingredients EXCEPT for broth into a zip-top freezer bag and freeze until ready to use. Defrost before cooking or add 3 min to Instant Pot cooking time or 1 hour when cooking in a slow cooker on high.
VEGETARIAN/VEGAN option: Swap out 2 cans (3 cups) of rinsed and drained chickpeas for the chicken. Be sure to use vegetable broth.
Greek Chicken & Rice
1 lb chicken (breast or thigh), cubed. OR 2 cans (3 cups) rinsed and drained chickpeas
2 cans of diced tomatoes with juice
1 medium onion diced
3 T crushed garlic
1/2 c olives (whole or chopped)
1 c rice (I used jasmine), uncooked
1 T dried parsley
1/2 T dried oregano
1/2 t smoked paprika
1/4 t chili powder
salt and pepper to taste (olives and tomatoes are usually salty – salt sparingly, I didn’t add any)
2 T olive oil
1 1/2 c broth (chicken or vegetable)
OPTIONAL: chopped bell pepper, chopped green beans, green olives
TOPPINGS: feta cheese, Romano cheese, fresh parsley
In Instant Pot on Saute setting heat olive oil on medium heat and add onion and garlic. Saute until soft and fragrant.
Add seasonings and spices and heat until fragrant.
Add chicken or chickpeas, stir to coat, cook 5 minutes.
Add remaining ingredients, stir to combine. Place lid and set to SEAL setting. Cook on MANUAL for 12 minutes, then Natural Pressure Release for 15 minutes. Vent remaining pressure and serve.
FOR FREEZER MEAL: Dump defrosted bag into instant pot and add broth. Same cooking instructions. OOPS!!! Forgot to defrost! It’s ok – beauty of Instant Pot! Break it up so it fits in the pot. Add the broth, seal the lid and cook for 15 minutes, NPR 15 minutes. Ensure chicken is cooked through prior to serving.
Serve: top with optional toppings listed above. I serve hearty comfort foods with fresh greens – Roasted Asparagus and a chopped salad for us!