Most Asian countries have their own version of fried rice. This fried rice recipe follows the Korean cooking style. What’s even better, it incorporates the abundant Frog Song Organic produce, along with a few others ingredients I happen to have on hand.
I love all the colors and flavors from all the different types of vegetables and herbs. The butternut squash and the Murasaki sweet potato provide hints of sweetness that compliment the saltiness of the bacon.
This fried rice recipe is a great way to clean out the fridge and make something absolutely delicious for the entire family. It’s also a great way to get vegetables into the kiddos. Each spoonful is like a party in your mouth!
Made too much? I’ve been told I cook with a heavy hand but don’t fret! No more stocking the freezer with store bought frozen meals. This homecooked dish can absolutely be frozen. After a long and busy day, the last thing you want to do is cook. Take out your frozen rainbow fried rice and heat it up on the stove top or in the microwave and it’s ready in minutes!
1 cup of chicken breast
4 strips of bacon
1 small onion
3 small carrots
1 medium potato*
1 medium Murasaki sweet potato*
½ cup of finely diced butternut squash*
1 cup frozen green beans*
(previously blanched and frozen frog song green beans when they were in season)
3 sweet habaneros*
1 green pepper*
3 tablespoons basil* (any type of basil will do, in this version I used italian basil)
1 leaf of green cabbage
1 cup frozen corn
¼ cup blanched moringa
5 cups cooked rice
sesame seeds for garnish
¼ cup of sesame oil
2 tbs olive oil
¼ tsp garlic powder
¼ tsp onion powder
Salt and Pepper
*vegetables from our farm
Feeds 4-5 people
- Cook rice per instructions on package. Any type of rice will work well with this recipe.
- Finely dice chicken and toss with ¼ tsp of garlic powder, onion powder, salt and pepper.
- Finely dice bacon and put in separate bowl
- While prepping the other ingredients, place meats back into fridge
- Finely dice potato, sweet potato, butternut squash, onion, carrots, cabbage, green pepper, and sweet habanero and place in one bowl together
- Finely chop Italian basil and place in one bowl with corn, green beans and blanched moringa
- Thinly slice one scallion and set aside until ready to garnish
- Heat small pan at medium heat and add 1 tbs olive oil. Once the oil is well coated on the pan, add chicken. Cook until you see no more pink in the chicken and set aside. It’s okay if it’s not fully cooked because it will continue to cook once we incorporate it later in the cooking process
- Heat a large, wide, and deep saucepan on medium heat and add bacon cook until bacon is nice and crispy but not burnt. If the bacon starts to burn lower the heat.
- In the same pan, add all the diced vegetables and mix well with the bacon fat and let vegetables cook on medium heat for about 6-8 minutes
- Add chicken, corn, green beans, basil, and moringa and mix well.
- Create a cleared circle in the middle of the pan, add a 1 TBS of olive oil and then add two eggs and scramble in pan.
- Once eggs are cooked add cooked rice and mix well
- Add sesame oil and mix well and then cover and cook on medium-low heat for 5 minutes or longer. The longer you leave it in the pan with the same oil, the crunchier rice will be at the bottom and this is MY FAVORITE part of the dish. Be careful not to burn the rice.
- Transfer to bowl and garnish with scallions and sesame seed and enjoy!
Check out more recipes on my Instagram @jinnieseats