Make-In Take-Out: Fried Rice.

I'm starting a new series of recipes (Make In Take Out) that mimic popular fast-food/take-out dishes. I am trying to help my readers learn to create their most craved dishes at home. Eating in restaurants has a plethora of problems (to be discussed in a later post), so I am hoping this series will at least inspire my readers to think outside the (pizza)box and find ways to satisfy cravings at home.

Oh fried rice, why are you so delicious, yet typically so unhealthy? Fried rice, for me, needs to be greasy and salty. This recipe achieves these tastes by topping the fried rice with soy sauce and healthy oil. Making fried rice is a great way to use-up leftovers, and by making it at home, you aren't eating any mind-numbingly scary (literally) MSG (monosodium glutamate, a neurotoxin in Westernized Chinese food). If you don't have cooked veggies on hand, simply stir-fry some veggies, then add the eggs to the same pan to scramble, and then add the rice to heat thoroughly.

Three pictures of the recipe, one made brown rice, one with red, and the last with black rice (I love rice!):











Fried Rice

The ratios:

1 cup cooked rice per serving
1 scrambled egg per serving
1 tablespoon soy sauce or tamari per serving
1 tablespoon healthy oil per serving (flax, olive, sesame, coconut)
Cooked vegetables of choice: cabbage, while onions, mushrooms, broccoli, diced carrots, peas, green onions, spinach, kale, sweet potato, etc.
Optional extra protein: diced chicken, crumbled tofu, or more scrambled eggs

The method:

Step 1: scramble your eggs
Step 2: add your rice
Step 3: add your veggies
Step 4: once everything is heated, place into bowls
Step 5: top each bowl with 1 tablespoon each of oil and soy sauce (the grease and salt factors!)
Step 6: yum-yum time

So delicious, so easy, and so satisfying.