Do you have vegetables collecting space in your refrigerator? Do you not know what to do with the leftover grilled chicken you made days ago? Stress no more! This recipe is perfect for cleaning out your fridge.
Kitchen Sink Thai Fried Rice didn’t get its name for nothing — you can literally put anything you want in this delicious dish.
3 tablespoons olive oil, divided
1 beaten egg
1 cup leftover cooked brown rice
½ cup leftover mixed veggies, finely chopped (such as green beans, carrots, and cabbage)
1 teaspoon minced or grated ginger
1 garlic clove, grated
1 tablespoon fish sauce
1 tablespoon coconut aminos
1 scallion, thinly sliced
1 tablespoon each basil, cilantro, mint
1 large wedge of lime
How to make it:
Heat one tablespoon of oil in a 12-inch nonstick sauté pan over medium heat. Add the egg and a bit of salt. Then, scramble the egg until cooked, but still soft. Transfer to your serving dish.
Next, you will add another tablespoon of oil to the pan and raise the heat to medium-high. Add your vegetables and sauté until they are fully cooked. Transfer to your dish with the scrambled egg.
Then, pour in the last tablespoon of olive oil and add the rice. Continue cooking over a medium-high heat for one minute or until sizzling.
Next, you will add the ginger and garlic and cook for 30 seconds while stirring.
Take your egg and vegetables and put back in the sauté pan and pour in the fish sauce and coconut aminos. Cook for 30 seconds to combine all of the ingredients and flavors.
Finally, mix in the scallion and fresh herbs and serve!
Enjoy your super-easy-to-make fried rice!