Fried Rice

I literally whipped this up in 10 minutes (start to finish, prep included) this morning right before catching my train to work. I must be honest and tell you that I cheated a little by using leftover ingredients (day-old cooked white basmati rice, leftover steak), but besides those necessary shortcuts, I managed to create a delicious and balanced lunch today and save a couple of bucks. 

I really like eating fried rice. In fact, I probably ate it once a week when I lived in China. Anyway, the moral of the story is that fried rice is one of the quickest one-dish meals one could make. You can literally throw everything but the kitchen sink into the pan and essentially create your own unique version of fried rice. As with any cooking recipe (not baking), this recipe can be modified, and you can substitute my ingredients for your favorite ones. Give this a try and let me know how it turns out. Remember, y'all it only takes 10 minutes. 

Directions 

Heat the oil in a large wok or 9-inch skillet on medium-high heat. When oil gets hot (about 2 minutes), add the garlic and ginger. Cook until brown, stirring constantly (be careful not to burn!). Stir in the mushrooms, season with salt, and sauté until brown. Add the steak and cook for 2 minutes to warm. Turn the heat to high then stir in the rice, pressing it down flat into the pan. Sauté, moving the rice around the pan until the rice softens and begins to brown, about 5 minutes. Add the spinach and cook for 2 minutes. Push the rice mixture to one side and scramble the eggs (you may need more oil). Mix the eggs and rice mixture together until well incorporated. Add the soy sauce and coat evenly over the rice mixture. Sauté for 3 minutes. Stir in the scallion. Serve immediately. Garnish with more scallion and Sriracha. 

Ingredients 

1/4 cup canola oil 
2 cloves garlic, minced
1 tablespoons ginger, grated 
1/2 cup white baby mushrooms (or any mushroom you like) 
1/2 cup steak, cooked and chopped (substitute with chicken, turkey, or tofu)
2 cups basmati rice, cooked (preferably at least one day old)
1 cup fresh spinach leaves 
1 whole large egg, cracked and whisked 
2 tablespoons soy sauce 
2 scallion, chopped, plus more for garnish
Kosher salt 
Sriracha sauce, for garnish