Healthy One Pan Dinners: Kitchen Sink Fried Rice

Name: Kitchen Sink Fried Rice
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 tsp sesame oil; 1/4 cup low sodium soy sauce or tamari; 2 tbsp rice vinegar; 2 cloves chopped garlic; 1 tbsp sugar; 2 tbsp canola oil; 2 large eggs, beaten; 8 oz cooked protein (such as tofu, shrimp, chicken, pork or beef); 3 cups fresh vegetables (chopped or sliced) (such as broccoli, peppers, carrots, green beans, mushrooms); 4 cups cooked brown rice; 3/4 cup salted cashews

Endless possibilities for this one pan wonder. A perfect way to reduce food waste and clean out your fridge.

September 22, 2020
Dana White, MS, RD, ATC
Category: Dinner, Most Popular Cookbook Recipes, One Pan Meals
Tag: cast iron skillet, fried rice, healthy one pan dinners, rice

Print This Post

Pin1

1 Shares

My go-to dinner when I’ve got all kinds of leftovers on hand! A perfect dish for a fridge or freezer clean-out.

Kitchen Sink Fried Rice

Endless possibilities for this one-pan wonder.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Course Main Course

Cuisine Chinese

Servings servings

Equipment

Cast Iron Skillet (optional)

Ingredients

2 tsp sesame oil
1/4 cup low sodium soy sauce or tamari
2 tbsp rice vinegar
2 cloves chopped garlic
1 tbsp sugar
2 tbsp canola oil
2 large eggs, beaten
8 oz cooked protein such as tofu, shrimp, chicken, pork or beef
3 cups fresh vegetables (chopped or sliced) such as broccoli, peppers, carrots, green beans, mushrooms
4 cups cooked brown rice
3/4 cup salted cashews

Instructions

In a small bowl, whisk sesame oil, soy sauce, rice vinegar, sugar, and cornstarch; set aside.
In a large skillet or wok, heat 1 tablespoon canola oil over high heat. Add the eggs and gently scramble; remove from pan and set aside.
Return the skillet to the stovetop. Heat the remaining 1 tablespoon canola oil, add garlic and saute until fragrant, about 1-2 minutes, then add protein and vegetables, and cook for 3 to 4 minutes more.
Add the sauce and cook for 2 minutes more or until the vegetables reach desired doneness. Add the rice and cooked egg. Continue to cook, stirring frequently, until all ingredients are heated through, about 10 minutes.
Top with cashews and serve. Store leftovers in the refrigerator in an airtight container for up to 4 days.

Notes

Nutrition

Serving: 1servingCalories: 412kcalCarbohydrates: 60gProtein: 20gFat: 14gSaturated Fat: 2gCholesterol: 71mgSodium: 748mgFiber: 6gSugar: 3g

Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

Pin1

1 Shares

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Spicy Salmon Rice Bowls

Egg + Sweet Potato Breakfast Skillet

The ideal recovery meal? Does it exist?! This recipe checks all the boxes!

Simple Post Workout Smoothie

Quick and Easy Beef Chili

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

See my Posts

Sign Up for My Newsletter!

Explore Other Recipes

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Healthy One Pan Dinners: Kitchen Sink Fried Rice