Make Ahead Fried Rice Sesame Ginger (Freezer)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
- garnish:
- 2 tablespoons vegetable oil divided
- salt & pepper
- 6 large eggs
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 3 tablespoons ginger grated
- 1/4 cup soy sauce (i use reduced sodium)
- 1 small
- 2 carrots peeled and finely chopped
- 2 cups onion diced (2 small onions)
- 6 cups green beans cut into small pieces
- 3.5 cups cooked and cooled rice
- 1/4 teaspoon salt (*see note)
- Carbohydrate 241.339703197249 g
- Cholesterol 1030.73142913626 mg
- Fat 188.756040151768 g
- Fiber 3.87221435928578 g
- Protein 169.88680127548 g
- Saturated Fat 109.115603143581 g
- Serving Size 1 1 Serving (2501g)
- Sodium 2663.16143777961 mg
- Sugar 237.467488837963 g
- Trans Fat 10.6181914899221 g
- Calories 3303 calories
Heat 1 tablespoon of oil over medium in a large wok or pan. Beat the eggs together, season with salt and pepper, then add to the heated pan. Cook the eggs, scrambling, until cooked through. Transfer the eggs to a clean bowl. Add the remaining tablespoon of oil to the wok or pan. Add the onions and ginger, and cook for 3 minutes. Add the carrots, bell pepper and green beans, and cook for another 5 or so minutes, until cooked to your liking. Add the soy sauce, sesame oil and rice to the pan and stir until everything is evenly distributed. Fold in the eggs. Taste and add more salt if necessary. Portion out into seven 2-cup capacity storage containers and sprinkle with sesame seeds. Store in the fridge for up to 4 days or the freezer for up to 1 month. If frozen, thaw completely. Heat in the microwave until steaming hot. Add a few drops of water to soften rice if necessary.
