This is a great recipe.
It's been a go-to for my husband and I for the past 7 and a half years since we've lived together. We actually sort-of threw it together one night trying to use up left-overs and it turned out great so we've been making it ever since. I hate to throw out food, it's just too wasteful. As cheesy as it sounds, there are hungry children in this country and all over the world, and to me, it's just frivolous of us to throw away the blessing that is the ability to put food on the table for our children every day.
A few weeks ago, a friend of mine posted that she was looking for a good fried rice recipe, and it struck me...I wanted to respond back "I have one!" but I hadn't actually written it down yet. At that moment, I was a little perplexed with my decision (or indecision) to not have officially shared this recipe yet since it really is a staple in our house's dinner roster. It's QUICK, uses left-overs, and has tons of veggies (if you chose to add them).
The thing about this recipe, is that you'll most likely be making it with left-overs, so the amount of veggies and rice really depends on what you have "left-over." Often times we'll make something like chicken, rice, and mixed veggies, so the next night we'll use them up together in this fried rice. Of course, you can always make it fresh without using leftovers so I'll give you the best measurements I can for it. Please note: It does work best with left-over rice, so if you are planning on making it fresh, try making the rice earlier in the day and then refrigerating it until it's time to make the dish (the idea is cold and slightly dry, as opposed to super-sticky fresh rice).
Approximately 4 Cups cooked rice
Approximately 2-3 Cups cooked mixed veggies (or the frozen bag mix. They will just need to cook a little longer)
2 Tablespoons Sesame Oil (you can just as well use Extra Virgin Olive Oil if Sesame Oil isn't something you usually have lying around)
About 1/4 Cup Soy Sauce (or to taste. If you like extra, go ahead and use more. If you aren't a fan, try a little less)
2-3 Tablespoons Sesame Seeds
Put the Sesame (or EVOO) Oil in a LARGE, high-sided skillet and allow to get hot over medium-high heat. Add your veggies and saute for a few minutes (3 minutes for cooked veggies. 5-7 minutes or until hot for frozen). At this point I add my sesame seeds. I like mine with a little extra nutty flavor, so cooking them in the oil first brings that out. Cook for another minute or two. A lot of recipes call for egg at this point. I think it's too much hassle for hardly any flavor but you can always add egg (beat, then scramble with your veggies until cooked before moving to next step).
Then go ahead and add your rice right on top.
Add soy sauce and stir, stir, stir.
Allow all ingredients to simmer, stirring often with a spatula or flat spoon often so all sides of the mixture get a turn on the hot pan.
Serve by itself, or top with grilled chicken, steak, or shrimp.
I always add an extra sprinkle of sesame seeds on top of mine :)
Dinner in less than 20 minutes and it's way better than take-out.