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!

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1 cucharada aceite coco
aceite coco
1
cucharada
1 manojo cebollitas verdes (or 1 red onion)
cebollitas verdes
1
manojo
or 1 red onion
4 clavos ajo, picado fino
ajo
4
clavos
picado fino
6 tazas cooked leftover jasmine rice, cold from the fridge
jasmine rice
6
tazas
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 cucharadita sal
sal
1
cucharadita
1 cucharadita pimienta
pimienta
1
cucharadita
3 cucharadas salsa de soya
salsa de soya
3
cucharadas
1 cucharada rice vinegar
rice vinegar
1
cucharada
1 cucharada agua
agua
1
cucharada
1 cucharada aceite de sesamo
aceite de sesamo
1
cucharada
opcional: huevos
opcional: huevos
opcional: sriracha
opcional: sriracha

método

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.

Tiempo de preparacion
15
Tiempo de cocinar
15
Sirve:
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