Pan Fried Rice

There are several strong  points that make pan fried rice a dish that love to prepare regularly. Firstly it is a great way to make good use of leftovers from the previous day, secondly it is a very 

Pan Fried Rice with mushrooms, eggs and veggies

versatile dish and helps creating space in the fridge and deep freeze by using lots of ingredients that have been crowding them. So when I got an unmistakable message that I needed to do something about the chaos in the fridge and freezing department of our humble abode, I decided it was time for another installment of pan fried rice.


Preparation time: 20 minutes 
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Cooking time: 20 minutes
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Resting time: 0 minutes
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Total time needed: 40 minutes
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Grade of Difficulty: standard

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Serves 4




Pan Fried Rice Ingredients

  • 3 tbs. coconut oil
  • 4 cups steamed rice, I used the leftovers from the previous night
  • 1 large onion, cut into thin slices
  • 3 cloves of garlic, chopped fine, (or to taste)
  • 1 red bell pepper, deseeded and cut into long thin strips
  • 1 cup frozen garden peas
  • 250 gram / 8.8 oz. white button mushrooms
  • 3 eggs, whipped
  • 2 patty pans squash, quartered
  • 2 tbsp. soy sauce
  • 1 tsp. thai yellow curry paste
  • Salt to taste
  • 1 tbsp. palm sugar
  • 2 tsp. mixed herbs
  • 1 tsp. brown miso paste



Directions

  • Add oil to a large pan / skillet and warm it up on medium hot heat
  • When it is hot add onions and garlic, cover with lid and braise for 2 minutes
  • Add mushrooms, bell pepper, squash and peas, cover with lid and braise for 10 minutes
  • Move veggies to one side of the skillet and scramble the eggs on the free half
  • Mix soy sauce and thai curry paste
  • Once the egg is firm add the rice, soy sauce, curry paste, palm sugar, salt and herbs and mix all ingredients well, cover with lid, reduce the heat to low and let the rice and veggies gently simmer for 5 minutes
  • Take of the stove and mix in the miso paste 
  • Serve hot as is with some chutney or chili sauce and a nice mixed salad  




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