Fried rice used to be an old standby for us. Have a lot of veggies? Chop it up and saute with a bit of egg and soy sauce. Add some chicken or beef if you’re out for more protein. And one of the best parts about dishes like fried rice is you can easily make double or triple the batch, enough for leftovers and lunches for the week ahead. But at some point the fried rice stopped. I’m not really sure why; I guess we just got tired of eating it. And sometimes (ok, most of the time), takeout was easier, despite the less healthy version.
Meatless Mondays: Coconut Fried Rice