pre-travel {empty the fridge} wok fried rice with vegetables

when we’re about to go on a trip i often stop buying groceries from a few days ahead and plan our meals around what we have that needs to be consumed prior to departure. this method generally works pretty well, except when you have a few busy (not much time for cooking) days (who doesn’t before traveling), in which case you end up with more produce than you anticipated in your refrigerator on your last day at home. that’s when a nice big wok of fried rice comes to the rescue! it not only helps use up all your {leftover} vegetables, but gives you a nice boost of comfort-filled satisfying home made goodness before you head off. it also allows you to try new flavor combinations as you literally chop up all of your vegetables and herbs and add them to the wok. the recipe i’m sharing is based on what i found in my refrigerator last night-you can use it as a general guide when you want to “empty” yours.
basic ingredients for 2-4 servings:
  • 1 cup cooked rice of choice (i had leftover cooked basmati, but brown rice works really well)
  • 2 tbs virgin unrefined coconut oil (or vegetable oil of choice)
  • 2 tsp toasted sesame oil
  • 1-2 tbs soy sauce (or Braggs liquid aminos for GF)
  • 2 organic eggs
  • 2-3 cups cubed vegetables of choice (all about the same size)
  • 1/4 cup chopped herbs (i added sliced baby spinach and basil but cilantro works really well too)
  • 3-4 scallions, sliced
  • 1-2 tsp toasted sesame seeds
  • 3-4 slices of ham, cubed (optional)
  • sriracha sauce (optional for spicy)
  • a wok helps, but is not absolutely necessary
1. cook the rice unless you have leftover rice, which is ideal. when the rice is cooked, start by frying the eggs in the wok with a tsp of oil and a touch of sea salt, set aside.
2. add the chopped ham (if using) with a little more oil and stir fry until crispy, then add the heartier vegetables (such as carrots, zucchini, mushrooms, bell peppers) with the remaining oil as well as the sesame oil and stir fry on high heat for about 5-7 minutes. if using tomatoes, for example, add at the very end-see below.
3. add the rice to the wok, and stir fry for another 3-4 minutes (you may have to add a little more oil). when the rice and vegetables are completely combined and heated through, add the soy sauce (adjust amount to taste), stir fry for about a minute, then add the fried eggs and and stir fry for another minute or two. 
4. turn off the heat and add the herbs, scallions, and tomatoes if you are using any. combine well, then quickly serve in bowls topped with sesame seeds and sriracha or other hot sauce of choice. dig in before it gets cold.
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