Speedy + Fresh Fried Rice
prep time
10 mins
cook time
20 mins
total time
30 mins

If you have nearly stale rice + some veggies lurking in your fridge, you basically have a delicious dinner. 

  • 2-4 tbsp toasted sesame oil
  • 2-4 tbsp olive oil
  • 2 cups leftover grilled or rotisserie chicken, chopped
  • 1.5-2 cups shredded carrots
  • 2 cloves garlic, crushed and finely diced
  • 1 bunch kale leaves, destemmed and torn
  • 1 bunch radishes, sliced thinly
  • 3-4 cups leftover sushi rice
  • 4 large eggs, beaten
  • Bragg's Liquid Aminos
  • 2-4 tbsp maple syrup (basically a big drizzle)
  • thinly sliced scallions
  • toasted sesame seeds
  1. Heat the sesame oil in a large nonstick pan (I use a large, 24" copper-core wok pan) over medium heat. Toss in the carrots and a couple of cloves of crushed garlic if you like. Stir to slightly brown. Add a handful of kale leaves and cook, tossing until the vegetable start to brown. You could also use cauliflower, broccoli, broccoli rabe or okra.) Add the chopped chicken and stir until starting to warm, then push all of the ingredients to the side of the wok, drizzle with olive oil and add the rice to the pan, spreading it so it covers the bottom. (If you're using a smaller pan, you can transfer the veggies and chicken to another pan and add back after the rice is crisped!)

    Cook, undisturbed, until rice begins to get golden and crisp. Use a wooden spoon to create a part down the center of the pan. Add the beaten eggs to the center of the pan along with a few big squirts of Bragg's Liquid Aminos and cook, stirring occasionally, until eggs are almost set. At this point, stir the veg and chicken back in. Add the remaining kale and a big handful of radishes and stir to just combine.

     Lastly, splash with Bragg's, drizzle with maple and then serve into bowls and top with more radishes, scallions and toasted sesame seeds. (If you like, you could also use soy sauce, fish sauce, rice wine vinegar, and harissa or sriracha to taste!)