I am going to keep the anecdotes to a minimum tonight. First off, I am blogging rather late at night, but for a few good reasons: it is Tasty Tuesday and I have yet to post; it has been a week since my last post (hello, crazy working mom mode!); I have had this recipe requested for quite some time. Second reason to make this quick: you will want this recipe immediately. At least, you would if you could smell the garlicky aroma wafting through my house still–two hours after we ate. Yum! But then again, this isn’t a blog post by me if it lacks a little backstory.
My husband loves fried rice. In fact, he would eat hibachi almost every night. His entire family–and I mean his mom and her seven siblings and all of their spouses and kids (and now grandkids!)–go to a hibachi restaurant every Easter. I have always dreaded it. I do not enjoy the oily smell that lingers on my clothes, in my hair, and on my handbag. I seem to be the only one getting the downdraft of the giant exhaust fan–no matter where I sit. I despise eggs, so seeing them cracked and topping all the other food on the grill just gives me the heebie jeebies. But it is always one of Mike’s favorite days with his favorite people and his favorite food.
A few years ago, Mike got the idea to try to make his own fried rice. He’s played around with the recipe–and has even left out the eggs for my benefit–and has come up with a combo of flavors that we find ideal. This “cheat” Chinese meal is mainly clean and mainly healthy, but it definitely not on the menu every week as it packs more of a caloric and sodium punch than we want on the reg. It sure beats the fat and salt content of true takeout, though, so I still count it as a dinner win.
You can easily adapt this by trading out the veggies for those to your liking. We stick to carrots and zucchini mainly because we love them, our kids love them, and we always have them on hand. You could also trade out the chicken for steak, shrimp, pork, whatever! It is quite versatile. You could even add the egg if you are so inclined. I disagree wholeheartedly, but I know my husband would gladly come make this for you and dine with you if you allowed the egg addition. 🙂
Mike preps everything in its own pot/pan, then combines everything in our large saute pan. This meal requires a lot of space and a lot of dish-washing, but to mimic the hibachi experience, you have to go there.
The portions below perfectly feed me, my husband, and my two young kids without leftovers. We often double this if we make it on Sunday night so Mike has lunches for a few days. Plus, our five-year old daughter always wants seconds and thirds. This is her favorite meal.
Extra tip: I recommend chopping the veggies with a hand-chopper (I use one by Pampered Chef) to dice them to the perfect size.
- 3 cups brown rice, cooked (You could use white if you prefer!)
- 1 chicken breast, diced into tiny pieces (as small as you’d like)
- 2 tbsp extra virgin olive oil, divided
- 6 cloves garlic, minced
- 1 medium zucchini, chopped small
- 1 cup carrots, chopped small
- 1 tsp butter (The one and only time we use it anymore!)
- Himalayan sea salt and fresh-cracked black pepper, to taste
- Sesame seeds, to taste
- low-sodium soy sauce
- Prepare the rice according to package directions.
- Heat 1 tbsp olive oil over medium heat. Add chicken and saute, moving it frequently, for approximately 2 minutes. Remove from heat and let sit as you prep the veggies and finish the rice.
- Heat 1 tbsp olive oil over medium heat in a large saute pan. Heat garlic for 30 seconds. Add the carrots and zucchini and stir for approx. 1-2 minutes, or until softened.
- Add the rice, then the pre-cooked chicken, and combine.
- Lower the heat. Add the butter, salt, pepper, sesame seeds, and soy sauce (to taste!), and then toss all ingredients together.
This may require many pieces of cookware, but it is still quick and delicious! Very worth the try! I look forward to hearing how you modify this, or how tour taste buds enjoy my husband’s creation as-is!