A big batch of fried rice makes perfect leftovers for weekday work lunches!
The best part about making fried rice is that it stores amazingly. I was able to make a huge batch and then eat it for dinner and also put it inside my new Reynolds™ Disposable Heat & Eat containers for our lunches for the rest of the week. But I dread taking the time to rinse or clean them at work. With these containers, I can toss them and there’s nothing to take home. Brilliant.
Y’all, and right now the fair is happening. Which means fair traffic. I went to buy these new containers and I wanted to take you on a little “behind-the-scenes” trip to my lunch break trip to Walmart…But getting there was a complete disaster. Besides the fact that I took a 30 minute long route to try and avoid fair traffic, it was a quick stop for just the last ingredients I needed and the handy containers. They can be found on the same aisle as the other Reynolds™ Wrap, plastic zipper bags and other food storage containers. You need to keep your eyes peeled though – As you can see, my store had them down at knee-level. I found them and I made it out of there alive.
Like zipper bags, these Reynolds™ Disposable Heat & Eat containers are not only disposable, but they are made out of plant fibers and make a great alternative to plastic. You can heat it in the microwave right in the bowl. I just popped mine in for lunch for a minute and a half and I was ready to go with a like-new batch of fried rice!
Homegrown Spotlight: Garlic – My garlic harvest is still going strong! I can’t believe it’s almost time to replant it.
Let me know if you have any questions about the recipe – I tried to cover the instructions in the recipe below. I pre-made the rice and then put cooled rice into my pan.
Check these out for yourself by picking up a pack of Reynolds™ Disposable Heat & Eat Containers at your local Walmart in the food storage aisle. Here is a coupon for $1 off!
What will you bring to work when the leftover possibilities are endless?
- 1 T. garlic minced
- 1 C. carrots diced
- 1 C. yellow onion diced
- 3 cups cooked rice
- 1 C. Portobello mushroom
- 4 green onions
- 4 t. low sodium soy sauce
- 3 eggs
- sea salt to taste
- pepper to taste
- 3 T. butter
- 1/2 t. sesame oil
Prepare rice, if not leftover. I use a calrose and sweet rice blend in a Korean pressure cooker. Let cool or place in refrigerator.
Chop garlic, carrots, mushrooms, onions and green onion.
In a large skillet or wok on medium heat, heat 1 T. butter and add in carrots, onion and garlic. Stir and sauté until soft (about 3 minutes)
Pushing the veggies to one side, add 1 T. butter into the pan and raise to medium high heat. Add rice and scoop vegetables on top of the rice.
Add mushrooms on top and stir to combine all ingredients. Turn heat down to medium again.
Stream in soy sauce and sesame oil, and stir.
Making a well in the middle of the pan, add final tablespoon of butter. When melted, crack eggs into the pan and quickly stir to break up the yolk. Combine with the rice.
Season with salt and pepper to taste, and stir in green onions.
Serve and #enJOY!