Anti Inflammatory Ranch Chive Fried Rice

Total time25 min

Prep time10 min

Cook time15 min

Anti Inflammatory Ranch Chive Fried Rice

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Ingredients

4 servings

3 cups cooked white rice, day-old and cold
Veetee® Whole Grain Brown Rice
See all
Chef's tip
Already-cooked brown rice swaps in 1:1 with no other changes to the recipe.
2 tbsp garlic-infused oil, divided
2 large eggs
½ cup scallion green tops, thinly sliced (green parts only)
1 tsp dried dill
1 tsp dried chives
½ tsp dried parsley
½ tsp onion-free seasoned salt
¼ tsp ground black pepper
1 tbsp tamari
1 tsp rice vinegar

For serving

2 tbsp fresh chives, chopped (optional)

Instructions

1
In a small bowl, stir together the dried dill, dried chives, dried parsley, seasoned salt, and black pepper. Set aside.
2
Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon of the garlic-infused oil and swirl to coat. Add the cold rice and press it into an even layer. Cook undisturbed for 2 minutes, then stir and continue cooking, breaking up any clumps, until the grains are separate and lightly toasted, about 3 more minutes. Push the rice to the sides of the pan.

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