This week (and next) I spending some time away from meal plans and posting a few recipes I’ve had up my sleeve
the last few months for awhile…
This is becoming one of my favorite side dishes because it’s easy to turn it into a filling meal. You have a starch, vegetables, a little bit of protein, and it’s very easy to add more – cook your shrimp, chicken breast, etc. before you start the process and BINGO! A balanced meal. I think I also like it because you can prep this stuff in advance… you can cook the egg, thaw the peas, cook the rice. Night of, really… you just throw it all in a pan, and presto!
Unless you’re my husband and this is just enough as a main dish. What can I say… I married a steak-and-potatoes kind of guy. (Well, really, a ravioli and meatballs kind of guy, but that’s another story for another day.) However, this often “does it” for my lunch — I rarely need to add much more to this. Needless to say, it reheats well, and I often make a large batch and just munch on it throughout the week.
There are two variations, sticky or mushy. Really, depends on your preference. I happen to be a mush-food-loving-girl so that’s often how I fix it. What changes it? If your peas are fresh/thawed or still frozen when you throw them in the pan. Throwing them in frozen means you’re going to get water added back to the dish, making it slightly more “mushy”. If you like sticky fried rice, make sure your peas have no excess water.
I would like to add that I use white rice, and that has to do with the phytic acid content being found in the bran that makes rice “brown rice”. Granted, brown rice adds more fiber, but I’m not particularly interested in wasting all the nutrition in the rest of my meal on the phytic acid in the bran. So, white rice for me.
- 2 1/2 cups cooked white rice (you can add more or less depending on your liking)
- 1 egg, fried, cut into small pieces
- 2+ tablespoons of grass-fed butter
- 1 small onion, chopped
- 1/2 carrot, shredded, matchsticks, or cut into thin strips (I usually use my peeler)
- 1 cup of peas frozen or thawed (see notes above about peas)
- Gluten-Free, Non-GMO Soy Sauce
- dash of tumeric (optional)
- dash of ginger (optional)
Heat your skillet and add the butter. You may need to add more butter as you cook if the food starts to stick, so have some around/ready.
Add those onions and carrots and cook!
Once the onions have started to become translucent, add all the rice and fry it in that yummo butter.
Watch for the rice sticking to the bottom – may need to add more butter!
Once it is thoroughly mixed, dump the peas in. Notice mine are frozen (if you look carefully you can see the ice). If you’re using frozen rice, you’ll need to keep the heat on medium, and I recommend covering it with a lid to help it melt faster. You can move to the next step once it’s all melted and mixed in. If you’re using fresh/thawed, just stir until combined.
Once your peas are mixed, this is where you make it look like take out! Throw a good smattering of soy sauce on the pan and scrape, scrape, scrape all the goodness off the bottom of the pan (shouldn’t be much since you’ve been adding butter!). Then, give a dusting of tumeric and ginger… feel free to add more to your tastes, tumeric and ginger and SUPER good for you! (Think anti-imflammatory!)