I’ve said it once and will probably say it a million times, but I love any combination of carbs and Asian flavors, sure throw in a few veggies and make me think I’m being healthy. Sure it might be easier to hop in your car and hit up Panda Express, but in the time it takes to order and wait for delivery from your local Chinese restaurant, you can make your own custom fried rice dish. I love the fact that I can swap in whatever vegetables I have on hand and mix it up with Chicken one week or shrimp and Canadian bacon the next. This rice recipe fulfills my sweet and salty cravings and hey it’s not actually that unhealthy. Swap in some cauliflower rice to make it low carb or some quinoa to pump up the protein content. Let me know what your favorite variations are!
3 tablespoons soy sauce
1 tablespoons sesame oil
1/2 teaspoon freshly minced ginger
1/2 teaspoon pepper
1/2 teaspoon cumin
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1 Package frozen veggie mix (carrots, corn, peas & green beans)
3 cups cooked brown rice
2 cups diced pineapple, canned
1/2 cup diced ham
1/2 lb cooked shrimp
2 green onions, sliced
In a small bowl, whisk together soy sauce, sesame oil, grated ginger, pepper and cumin; set aside.
Heat olive oil in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in frozen veggies and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in rice, pineapple, ham, shrimp, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.