Dr. Yum-Style Fried Rice

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While preparing Yum Bowl components in the Project Kitchen for a community event, we discovered an entire container of cooked rice leftover from a baby food class. Using Dr. Yum's stir fry sauce, featured in Meal-o-Matic as the inspiration, we put together a quick take on fried rice. This recipe works great as a base for Yum Bowl, or as a main dish by adding a protein like tofu, eggs or chicken. Customize it with your own flavor profile and whatever veggies you have on hand. We hope you'll enjoy this Dr. Yum-Style fried rice!

Ingredients

Food
Amt
Units
Prep
Notes
1 tablespoon coconut oil
coconut oil
1
tablespoon
1 bunch green onions (or 1 red onion)
green onions
1
bunch
or 1 red onion
4 cloves garlic, minced
garlic
4
cloves
minced
6 cups cooked leftover jasmine rice, cold from the fridge
jasmine rice
6
cups
cold from the fridge
16 ounce bag frozen mixed vegetables, already cooked or thawed
frozen mixed vegetables
16
ounce bag
already cooked or thawed
1 teaspoon salt
salt
1
teaspoon
1 teaspoon pepper
pepper
1
teaspoon
3 tablespoons soy sauce
soy sauce
3
tablespoons
1 tablespoon rice vinegar
rice vinegar
1
tablespoon
1 tablespoon water
water
1
tablespoon
1 tablespoon sesame oil
sesame oil
1
tablespoon
optional: eggs
optional: eggs
optional: sriracha
optional: sriracha

Method

Sauté onion and garlic in coconut oil, in large skillet or wok. Add cooked rice; break up and spread out across the surface of the pan. Let rice cook, turning occasionally to get it toasty on all sides. Stir in mixed veggies. Add sauce and stir until fully incorporated.

Prep time
15
Cook time
15
Yields/Serves:
6
Contains Soy

Yum Ratings

😫😟😐😀😍 “I love that this is a no-egg fried rice I can eat!” —Hannah, a grown up
😫😟😐😀😍 “Easy to make, and tastes amazing!” —Fab, a grown up
😫😟😐😀😍 “Great way to repurpose leftover rice!” —Carolyn, a grown up