SOY SAUCE: Fried Rice

FEATURED ITEM:

SOY SAUCE

WHY STORE THIS ITEM:

• According to stilltasty.com, soy sauce has an unopened shelf life of 3 years and an opened shelf life of 2 years. 
• Because of the high salt content, it is a great and easy way to add flavor to foods.
• Recent studies are showing that soy sauce might have all kinds of health benefits from your digestive track to your immune system. Check out this article!

DINNER RECIPE:

Fried Rice

I can't remember when or where this recipe came from, but my family loves it! The great thing about fried rice is how versatile it is. It doesn't matter what vegetables or meat you have on hand, you can throw it in the skillet and it always turns out wonderfully. We've tried it with pork, chicken, beef and all kinds of vegetables.

Serves 2

Cook Time: 20 minutes

Ingredients:

1/2 cup peas

1/2 cup diced carrots

3 tbsp veggie oil

1 egg, scrambled

1/2 LB ground beef

1 cup cooked, refrigerated rice

1 1/2 - 2 tbsp soy sauce

1- 2 tbsp sesame oil

Directions:

Heat 1 tbsp oil in wok or large skillet

When oil is warm, add veggies, stirring until tender, about 5 minutes then move veggies to one side of the skillet.

Add egg to empty side of the pan and stir until scrambled, about 1 minute. When eggs are cooked, mix them in with the veggies then move veggie egg mixture to side of the skillet.

Add 1 tbsp oil to empty side of pan, add the beef and stir until cooked about 5 minutes. It's ok to mix beef with egg veggie mixture.

Add 1 tbsp oil to pan then add the rice. Mix all together and cook until warm, about 5 minutes.

Add soy sauce and sesame oil to pan, add more or use less depending on taste, mix for 1 minute to really incorporate.

Serve and enjoy!

 Tell us what you made!

Please leave a recipe of what you made with this week’s challenge item in the comments field or email it to us.