I’m embarrassed to say that my first fried rice recipe consisted of four ingredients: rice, browned hamburger, scrambled eggs, and soy sauce. Yup, pretty blah. For years that was what I made and unwittingly called it fried rice. The fried rice at our favorite restaurant was to me, something unattainable. I’m thankful that I met an incredible cook who opened my eyes to the secret to making truly delicious fried rice. She also gave me a bottle of sesame oil, which I immediately used to liberally coat the pan. She thought I knew better. I do now.
This recipe is packed full of protein from three different sources: paneer, eggs, and edamame. It’s a powerhouse of nutrition without being heavy. I like to change out the vegetables depending on what is in season. Frozen vegetables can substitute in a pinch.
Combine the paneer and Sriracha in a gallon ziplock bag. Gently mix together so that the paneer is coated. Marinate the paneer in the refrigerator for 1-2 hours.
Preheat the oven to 350 degrees. Place the brown rice in an oven proof dish and cover with 2 cups boiling water. Bake covered in the oven for 1 hour. Remove from the oven and fluff the rice with a fork. Set aside.
Heat 2 teaspoons of olive oil in an extra-large non-stick skillet or wok. Add the edamame, carrots, and ginger. Stir-fry for 3-5 minutes. Add the asparagus and mushrooms and stir-fry until tender-crisp. Transfer the vegetables to a large bowl and cover to keep warm.
Add four more teaspoons of olive oil to the wok and stir-fry the paneer for 5-7 minutes. Transfer the paneer to the bowl with the vegetables.
Add the last two teaspoons of olive oil to the wok. Once the oil is heated, add the eggs and lightly scramble, do not overcook. Transfer to the bowl with the vegetables and paneer.
Add the sesame oil to the wok and heat over medium-high heat. Add the brown rice. Cook rice until the grains are coated with oil and warmed. Add the vegetables, paneer, egg, water chestnuts, and soy sauce. Heat through. Top with sesame seeds and serve immediately.