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Fastest Dinner Ever: Fried Rice

Because I don’t find making rice to be a chore, I also never found myself regularly purchasing those bags of pre-cooked rice that you can find at Trader Joe’s, and Whole Foods, and a whole bunch of other supermarkets now. But I do find the bags unbelievably handy for making one of my daughter’s most favorite quick, healthy dinners: Vegetarian fried rice. The dish only turns out well when you have rice that is a day old or so — freshly cooked doesn’t brown right. I use the bags of brown rice and I always mix a scrambled egg into it which gives me such joy because my kids hate eggs. Supposedly. You can get this meal on the family table in under 15 minutes.

Vegetarian Fried Rice

1 tablespoon canola oil
2 tablespoons red pepper, minced
3 scallions, minced
1 clove garlic, minced
1 10-ounce bag fully cooked brown rice
1 egg, scrambled
1 tablespoon soy sauce
1 cup parboiled green vegetables (such as asparagus, broccoli, snowpeas)
1 teaspoon sesame oil

In a large cast iron skillet over medium-high heat, add oil and cook red pepper, scallions, garlic about 1 minute. Before garlic browns, add rice and toss a bit so all of it is covered in oil. Then stop tossing and let rice sit and toast for about 2 minutes before stirring again.

Push rice to the side and add egg, mixing it around and gradually mixing it into the rice. Add soy sauce, vegetables, and drizzle of sesame oil and toss to combine.

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