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Dr. Yum-Style Fried Rice

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT

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 (or other high heat oil such as canola, sunflower, or peanut)
coconut oil
1
tablespoon
or other high heat oil such as canola, sunflower, or peanut
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 rice, cold from the fridge
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
3 tablespoons soy sauce (use tamari for gluten-free)
soy sauce
3
tablespoons
use tamari for gluten-free
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

In a large skillet or wok, heat oil over medium-high heat. Add onion and garlic to pan and sauté until fragrant, about a minute. 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 and cook until warmed through. In a small bowl or jar, combine soy sauce, rice vinegar, and water to make the sauce. Push rice and veggies toward the center of the wok and pour the sauce around the edges of the pan so it sizzles and heats quickly. Mix to incorporate sauce fully. Remove wok or skillet from heat and drizzle sesame oil over the rice, then mix to incorporate.

OPTIONAL scrambled eggs: After mixing the sauce into the rice mixture, Add 2-4 eggs to a small bowl and whisk to break up the yolks. Push rice mixture to the sides of the wok or skillet and add more oil to the center of the pan. Once oil is heated, pour in egg and scramble in the center of the pan. When egg is fully cooked, toss rice mixture and egg together to incorporate.

Prep time
15 min
Cook time
15 min
Yields/Serves:
6
Contains Soy
Nutrition Information

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