Fried Rice with Eggs and Peas
Do you ever have one of those days when figuring out what to make for dinner just seems like an impossible task?
Today was one of those days for me, but I persevered!
I woke up wondering what to make for dinner. I ate breakfast, still wondering what I should be pulling out of the freezer. I got distracted by a few (thousand) things and before I knew it, it was lunchtime and I still didn't know what I was making. By 3:00 I started to really wrack my brain, and my blog. By now it was too late to thaw anything, so I looked over the list of ideas for some meatless meals and the only one that jumped out at me was the fried rice.
Plus, as you probably know by now, I’m always trying to find ways to get more homemade broth into our meals – read more about the benefits of homemade broth.
Fried Rice with Eggs and Peas
Yield 6-8 servings
Note that this recipe fed my family of six, with second helpings for most of us. Adjust it to your family's needs, or just make the full amount and enjoy the leftovers.
- 4 cups dry/uncooked germinated/sprouted rice, or this rice is my favorite lately.
- Homemade chicken or beef broth or just water if you don't have broth, but it won't be as flavorful. Use whatever amount of liquid it says for the type of rice you're using. (Don't have any broth made? Try this kind, it's the only one I'll use when I run out of my own.)
- 1/4 cup expeller pressed sesame oil (you may need more of this as you're stirring everything around)
- Another 1/4 cup butter or more, pastured butter is best
- 1-2 Tablespoons chopped green onions
- 3/4-1 cup thawed frozen peas
- 1/2 cup or so of carrots cut very small, optional
- 1/8 – 1/4 cup Tamari (a fermented soy sauce) or try this soy-free alternative
- 3-4 eggs
- 1 teaspoon or more garlic powder (or chop some fresh if you prefer)
- Sea salt and pepper to taste
- Optional extras: corn, small pieces of broccoli, chopped asparagus
- Pastured meats if desired: Steak, chicken, or pork (if you don't have a good source for safe, pastured meats, you can order online here) -- amounts depend on how many you're feeding. You could use leftover/already cooked meat and add in toward the end with the vegetables just to get hot, OR cook it first in more oil (or butter or ghee) then set aside while you make the rest.
Only the rice and liquid ratios have to be right so the rice cooks well, the other ingredient amounts can be shifted if you like more or less.
Following the directions for the rice you're using, cook it in your homemade broth, or part broth/part water. While it simmers, you can get all the other ingredients prepared.
Once the rice has cooked and all the broth has been absorbed, get your frying pan hot and add butter and sesame oil. Add optional carrots and cook until soft. Add green onions and peas (plus other optional veggies and/or meat) and cook 'til hot, just a few seconds or so. Add rice and garlic powder, then continue stirring to get the flavors all mixed together. Add in some sea salt and pepper, keeping in mind that the Tamari will also add some saltiness so not too much at first, and continue to stir. Add Tamari and continue turning the rice over to make sure all of it is getting blended well. Add meat and other veggies if desired.
Now push all of your rice to the sides of the pan, creating a hole in the middle and crack your eggs into the hole you just made. Stir the eggs (only) at this point and allow them to cook through and then stir the eggs into the rice mixture blending it all well. Add more sea salt and pepper if needed. Enjoy!
Did you make a real food recipe?
We served it with a few apple slices, and the kids were all over this dinner. It took a little work in the last half hour, but I love having another meal that I can throw together easily at the end of a long day of lists and errands.
More you might like:
- More fast last-minute kid-friendly meal ideas
- Homemade egg rolls fried in healthy fat!
- More Asian recipes
- Egg whites and skim milk? A favorite book excerpt
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