Storage
- fridge– store in meal prep containers in the fridge for up to 4 days
- reheat- in the microwave or the frying pan until steaming hot
- freezer- store in meal prep containers in the freezer for up to 3 months. Make sure your meals are fully cooled before freezing.
- reheat- I recommend you thaw completely before reheating in the microwave or the frying pan until steaming hot
*Rice
Day-old cooked long grain white rice (jasmine or basmati) recommended for this recipe. If you are cooking the rice fresh, spread it out on a sheet pan and refrigerate while you prep the other ingredients.
**Soy Sauce
If using regular soy sauce (not reduced sodium), you may not need additional salt.
Swap for coconut aminos and add salt to taste for a gluten-free recipe.
Variations
- chicken fried rice- add 1 lb of cooked, cooled + cubed chicken, reduce the eggs to 3
- shrimp fried rice- cook shrimp in 1 tablespoon of oil, remove from the pan and follow remaining steps in the recipe card above. Return the shrimp with the rice at the end and stir until warmed through.
- pork fried rice- add 4 cups cooked + cooled pork (works great with pork tenderloin!)
- quinoa fried rice- replace the cooked rice with quinoa
- cauliflower fried rice- find the recipe here