the easiest fried rice

Holy craziness of life. Being back from England has been a complete whirlwind of getting back into work, house hunting for a good place in East Atlanta, meeting for a couple interviews for a new big girl job (which yours truly got and accepted), jumping on board/designing for a friend's marketing company, all while trying to keep my social life and read a new book and workout. Ok, that last one hasn't started yet. I'm thinkin' tomorrow. NOW do you see why I drink so much coffee?

Anyway, I feel like I haven't been cooking/crafting/blogging as much as I would like, but sometimes life throws you a lot of things at once and you have to juggle the best you can amiright?

On that note, I realize this is my second Asian-inspired food post in a row, but as well as being stressed out by life's lovely hustle and bustle I also have one more slight problem. YA GIRL IS BROKE.

This is something that I used to make in college all the time when I was low on money. Not only is it convenient because you can use things you usually have lying around, but it is also DELICIOUS. 

I am about to show you how to make the easiest FRIED RICE you've ever had. Start by cooking the rice.

I prefer Jasmine rice, follow the easy peasy package instructions. After it's done, let it sit in the fridge to cool down while you get everything else together. Next comes the egg.

I whipped up two eggs with a whisk. Get some coconut oil going in a large pan until it's super hot. When you sprinkle some water on the pan it should sizzle. 

Scramble and fry those bad boys until they're a little bit browned. Break up with a spatula and sprinkle with a little salt and pepper. Set aside.

Dice one onion, one red pepper, one clove garlic, and shred one carrot. You can add all sorts of veggies here. Snow peas, green beans, kale, squash, etc. There are no fried rice rules! Get a little more coconut oil going and saute these ingredients until soft, about 5-6 minutes. 

While the veggies are cooking, you can throw together the sauce. I featured this in my Ramen Noodle Makeover post. It's pretty much the same ingredients depending on what I have around, and I use it for just about every Asian recipe or marinade ever. It's so good. I need a name for it...any suggestions? A Yellow Peach Yummy Sauce perhaps?


- 2 tblsp tamari (soy sauce is fine too, but I prefer the taste of tamari)
-1 tsp chili paste
-1 tsp ground lemongrass (before I had used ginger - again just whatever I have around)
-1 tsp peanut sauce
- however much sriracha you think can handle (I use a few squirts, about a teaspoon) 
-a few dashes of fish sauce

OOOOH yeah, buddy. 

When the veggies are ready, add back the egg and the rice. Mix everything together with A Yellow Peach Yummy Sauce (patent pending). 

Garnish with a squeeze of lime and cilantro and enjoy the easy, affordable goodness. 

Ingredients for this recipe:

-2 eggs
-Jasmine rice
-one red bell pepper, diced
-one onion, diced
-one large carrot, shredded
-one clove garlic, minced
-2 tblsp coconut oil
- 2 tblsp tamari
-1 tsp chili paste
-1 tsp ground lemongrass
-1 tsp peanut sauce
- however much sriracha you think can handle
-a few dashes of fish sauce
-cilantro and lime, for garnish

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