2020 update – I love Chinese takeout. I know it’s not authentic, but it’s something that brings back some fun memories from college.
I have a few dishes or items that I always get: egg rolls, fried rice and crab rangoons are my absolute favorite things to order. Again, I know – not authentic. I’d be lying if I said that when I started my health journey years ago that ordering takeout like this didn’t make me nervous. It absolutely did because it’s something that I still felt had power over me. Sometimes it was easier to not part take because I didn’t know how to have a relationship and behave around certain foods.
As I learned to more about where my relationship with food had come from, I started to cook more to introduce those foods to my life. I also gave myself permission to order takeout, but did set some boundaries like ordering a dish for the meal and maybe leftovers, but repeated I am an adult and I can order this again if I want to.
This recipe is something I make when I have a craving for fried rice, but I’m not in the mood for takeout.
Original post – Recently, I went through my kitchen and rediscovered an electric wok that my grandmother had given to me. After searching online and turning to Pinterest, I had a pretty decent understanding of what was in fried rice, so here’s my take on it.
What You’ll Need:
- 1 cup of Bird’s Eye Steamfresh Asian Medley veggies (I loved that these were already seasoned)
- 1/4 cup of onion
- 1/4 cup green pepper
- 1 egg
- 3/4 cup brown rice cooked (1/4 cup uncooked rice puffs to about 3/4 cup)
- Olive Oil
1. Cook brown rice and Steamfresh veggies as their directions tell you.
2. Chop up onion and green pepper, cook veggies in wok while rice cooks until tender.
3. Once the rice is fully cooked, add it and the Steamfresh veggies to your wok. Mix rice with veggies.
4. Crack 1 egg into the wok and mix until full cooked. Your egg doesn’t need to be scrambled because the constant mixing will scramble it.
Notes: I didn’t marinade the chicken, but I did put seasoning on it. That’s a change I would probably make – a soy-based marinade would be really good for the chicken with the fried rice. A plum sauce would also give some fun sweetness against the savory veggies too!