Things are heating up here, not only outside but also in the kitchen with BBQ Fried Rice, summer twist on a family favorite!
My family loves Chinese food, well specifically fried rice, egg rolls, and wantons. Funny story when it comes to wantons my mother has the same love and when she was in town the girls and her would go out for them calling it Wanton Wednesday or they had a secret code, notnow, which is wonton spelt backwards.
I like it but not nearly as much as they do and not loaded with all the sodium so we usually make our own. Although I’m almost always in the mood for fried rice! Especially Peruvian Tofu Oven Fried Rice Bowls, which is a family favorite but I’m trying not to burn them out on it, and BBQ Fried Rice!
When it comes to homemade Chinese night we have things down to a nice system. The girls make the cream cheese wantons since they eat 90-95% of them. Haha. My husband makes the egg rolls and I make the fried rice. This is usually on a Friday or Saturday night.
We do big usually once every couple months but lately it’s been every couple weeks and more recently weekly, not counting nights we make fried rice during. Yeah they some how snuck that one by me so I decided to switch things up with a BBQ twist because I’m in a BBQ mood, especially after a new find at Whole Foods! I stumbled upon Born Simple Organic Brown Sugar Ginger BBQ Sauce, not sponsored I just love it so much I went through a whole container (comes in a pouch with squeeze top rather than a bottle) in a week. Yes 1 WEEK! I put it on pretty much everything, all the veggies, sweet potatoes, and rice bowls.
With the ginger in this BBQ sauce it was only a matter of time before I switched things up with fried rice, the combo is perfect! Usually I’m not a fan of “sweeter” bbq sauces and like bolder ones with a little bite and smokiness but for fried rice this is so far my favorite. Since we’re switching things up with a little summer flare I also decided to switch up the veggies a little and go with sweet corn and red peppers in addition to the usual peas and carrots. We like to load our fried rice with veggies. Honestly we don’t usually measure either but since I decided it was so good I had to share it I had to measure. The hardest thing for me when it comes to being a food blogger but it’s gotten easier over the years. Don’t get me wrong I still have a lot of relaxing times in the kitchen just throwing things together for fun. Of course when I share those on social media it backfires as people than ask for the recipe. Hard to say ok just a handful, pinch, just whatever you feel. Haha.
Next step is playing with egg roll combos but I know better than to mess with their wantons!
There are more great recipes linked up below for Meatless Monday and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 20 minutes |
| Servings |
servings, 4-6 main dish servings
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- 4 c cooked rice (brown or white Jasmine rice are my favorite for fried rice)
- 2 TBSP liquid aminos, or soy sauce
- 2 1/2 TBSP avocado or canola oil
- 1/2 c BBQ sauce, plus more for serving optional (Born Simple Organic Brown Sugar Ginger BBQ Sauce)
- 1/2 c diced carrots
- 1/2 c sweet corn
- 1/2 c diced red peppers
- 1/2 c peas
- 1/4 c chopped red onion
- 2-3 eggs, optional
- 1/3 c green onions, optional
Ingredients
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|
- Cook rice according to package instructions if you haven't already.
- Spread rice out on a rimmed baking sheet, cover with plastic wrap, and place in the freezer to cool for 20 minutes or the refrigerator for at least 30 minutes. Rice can be prepared up to 24 hours in advance and placed in the refrigerator to chill.
- Heat 1/2 teaspoon of oil in a large wok or deep skillet heat oil over medium to high heat.
- Scramble eggs, remove from pan and set aside.
- Add an additional tablespoon of oil to the pan, turn to high heat, and add veggies. Sauté for about 5 minutes until the carrots are tender.
- Add remaining oil, liquid aminos, bbq sauce, and rice.
- Sauté for 3 to 5 minutes, stirring every 20 seconds or so, until the rice and veggies start to brown.
- Turn off heat and add the scrambled eggs, and green onions if desired, flip/stir for a minute until they are evenly distributed.
- Serve with additional bbq sauce and green onions to top with.
- Enjoy!
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Deborah Brooks
I also love a good fried rice. Great idea to add the BBQ sauce I would not have thought of that. Looks delicious
awhiskandtwowands
Thank you! It isn’t overly “bbq” but enough to be a fun twist.