15 Minute Cha Fried Rice
Ingredients
- 2 cups cold, cooked rice (day old)
- 1 tablespoon grapeseed or other neutral oil
- 3 to 4 tablespoons Mama Teav's Cha Sauce Original
- 1 to 2 eggs
- Broccoli, Chinese sausage, and whatever else is in the fridge (corn, zucchini, mushrooms, leftover chicken, shrimp, or beef all work)
This is the one that happens without much thought at this point. Leftover rice, broccoli, whatever Chinese sausage is left in the fridge, and then a scan of everything else in there. Some weeks it's corn, zucchini, mushrooms, a little leftover chicken, shrimp, or beef. Some weeks it's genuinely just rice, broccoli and an egg. The only constant is the egg, always one or two, and the fact that it has to come together fast with as few dishes to wash as possible.
I used to be a lot more particular about the order of things, when to add what, how long to let each piece cook before the next. At some point that just stopped mattering, and now the egg goes in last instead of first, mostly because it's one less thing to think about while everything else is already in the pan. One of my boys likes it with a piece of broiled salmon on the side. The other one just wants it exactly as it is, no extras.
Steps
Heat the oil in a wok or large pan over high heat.
Add the harder vegetables and any raw protein, stir frying until mostly cooked.
Add the rice and Cha Sauce Original, tossing until the rice is coated and heated through.
Push everything to one side, crack in the egg or eggs, and scramble in the open space before folding it through the rice.
Serve as is, or with a piece of broiled salmon on the side.
