Five-Minute Fried Rice for One

Five-Minute Fried Rice

Looking for a super quick and easy lunch or dinner? Look no further- this recipe is not only great for cleaning out all the random vegetables in your fridge, but also is such a cinch to throw together you’ll be making it all the time when time is tight.

I’ve taken traditional fried rice, a greasy takeout staple, and tried to healthify it just a bit… using brown rice instead of white, overloading on the vegetables, using high quality coconut oil, and using low-sodium soy sauce. The result is a speedy meal you can feel good about, without any sticker shock or complicated recipes.

Five-Minute Fried Rice

Five-Minute Fried Rice for One
 
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Serves: 1

Ingredients
  • 1 tbsp canola oil, coconut oil, or other vegetable oil
  • ½ cup kale leaves, chopped
  • 5-6 cherry tomatoes, halved
  • 2 stalks celery, sliced into C’s
  • ¼ cup frozen corn
  • 1 clove garlic, minced
  • 1 cup cooked rice (I used brown, but any will do)
  • 1 egg, cracked into a small bowl and lightly whisked with a fork
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • scallions, sliced thinly on the bias (for garnish)

Instructions
  1. Heat the oil in a wok or frying pan over medium high heat. When nice and hot, add the kale, tomatoes, celery, corn and garlic, and allow to cook for 1-2 minutes, stirring to keep the vegetables from burning.
  2. Add the rice, and stir to coat in the oil and vegetables.
  3. Using a wooden spoon or spatula, clear a circle in the bottom of the pan. Pour the whisked egg into the circle and allow to cook, untouched, for about 2 minutes or until the egg is opaque and cooked through.
  4. Stir the egg into the rice mixture, making sure to break up the egg and getting everything incorporated.
  5. Add soy sauce and sesame oil to the pan, and stir again. Remove pan from heat, serve in a bowl, and garnish with scallions. Enjoy!

Five-Minute Fried Rice

While this is by no means a traditional fried rice, I really love all the flavors. It’s also a great introduction to cooking with coconut oil if you never have before. Coconut oil can reduce cholesterol, boosts thyroid function (think a faster metabolism), is an antioxidant, and has a multitude of uses, from cooking, to baking, to homemade hair conditioner and skin moisturizer. Good stuff!

What’s your favorite fast-food “healthy renovation” you’ve made?

Happy Eating πŸ™‚
mally

Spicy Orange Chicken Stir-Fry

Spicy Orange Chicken Stir-Fry

Happy New Year’s Eve! It’s insanity how fast this year has gone by. So many awesome things have happened this year- from starting a new job, making new friends, traveling to new cities, celebrating my 100th post and 2nd year blogging here, and -oh yeah- getting ENGAGED!! I have a lot to look forward to in 2013, including speaking at BlogHer Food ’13, getting married,Β and hopefully a kick-butt honeymoon πŸ™‚

Unfortunately, for the past week or so both my man and I have come down with some serious colds. The stupid kinds where you’re both sweating and freezing at the same time, accompanied by a few sleepless nights where you just can’t breathe due to congestion. So when I got around to cooking this weekend, I wanted to make something that was both healthy and yummy for us sick puppies.

Spicy Orange Chicken Stir-Fry

Enter citrus and spice- the perfect sinus-clearer and immune boosters!

This spicy orange chicken stir-fry is the bomb, even if you’re feeling healthy as a horse. There really isn’t any other way to put it. The sauce is simultaneously sweet, spicy, salty and tangy, and the vegetables become perfectly crisp and crunchy. You could make this with beef or just vegetarian, as well. If you like the orange chicken from Chinese takeout menus, I think you’ll find this gives that a serious run for it’s money, minus the MSG!

5.0 from 1 reviews

Spicy Orange Chicken Stir-Fry
 
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Ingredients
  • ¾ cup orange juice (fresh squeezed, or boxed is fine)
  • 1 tbsp cornstarch
  • 3 tbsp soy sauce
  • 2 tsp orange zest
  • 1 lb chicken tenders, cut into 1-2″ chunks
  • salt and pepper
  • 2 tbsp canola oil
  • 1 small onion, halved and sliced thinly
  • 1 red bell pepper, sliced thinly
  • 6-8 mushrooms, sliced thinly
  • 1 tsp crushed red pepper flakes
  • 1 cup snow peas

Instructions
  1. Mix together orange juice, cornstarch, and soy sauce in a small bowl. Add orange zest, stir again and set aside.
  2. Pat the chicken tender pieces dry with a paper towel, and sprinkle with salt and pepper.
  3. In a wok or large saute pan, heat oil over high heat. Add onions, pepper, mushrooms, and crushed red pepper flakes, and saute for 30 seconds or so.
  4. Add chicken and cook for 4 minutes, until vegetables are nice and crisp and chicken is just cooked through.
  5. Add the orange juice mixture and the snow peas, and cook for another 2 minutes, stirring, until sauce is thickened and everything is nice and coated.
  6. Serve with white rice and enjoy!

Spicy Orange Chicken Stir-Fry

I am definitely going to include this in my rotation of go-to meals- so quick and easy to throw together. If peppers and snow peas aren’t your thing, try some broccoli and garlic, or tomatoes and water chestnuts… I think the possibilities are endless!

Have a sincerely happy, healthy and blessed New Year! Thanks for sticking with me, and I can’t wait for what 2013 has to bring.

Happy Eating πŸ™‚
mally