Empty-the-Fridge Fried Rice

Empty-the-Fridge Fried Rice

This veggie-packed fried rice is a great way to use up leftover brown rice and whatever good stuff is in your fridge. The key is lightly charring the rice to create crispy parts that add texture and flavor.

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 onion, halved and sliced
• 1 garlic clove, chopped
• 1 carrot, peeled and chopped
• 1 tbsp ginger, chopped
• 1 red chile, sliced
• 1/4 cup vegetable stock
• 2 cups frozen stir-fry veggies
• 2 cups cooked brown rice
• 2.5 tbsp soy sauce or tamari
• 1 tbsp maple syrup or honey
• 1.5 tbsp rice vinegar
• Juice of 1 lime
• 4 eggs

Instructions:

1. Heat oil in a pan over high heat. Add onion, garlic, carrot, ginger, chile and stir for 1 minute. Add stock, frozen veggies and cook until warm, 2-3 minutes.
2. Stir in rice, soy sauce, maple syrup, vinegar, lime juice and cook until rice is hot and veggies are tender, 2-3 minutes.
3. Rinse pan, heat over medium-high. Add remaining oil, crack in eggs and cook until whites are set but yolks are runny, about 2 minutes.
4. Slide eggs onto rice, season with salt and pepper and serve.

Lightning-Quick Fish Tacos with Super Slaw

These easy fish tacos come together in just minutes. The zesty cabbage slaw is the perfect topping for the spice-rubbed fish.

Ingredients:

• 2 tsp garlic powder
• 2 tsp smoked paprika
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp chile powder
• 1 lb red snapper or tilapia, cut into 1-inch strips
• 1 cup red cabbage, shredded
• 1/4 cup cilantro, chopped
• 1/2 cup lime juice
• 2 tbsp olive oil
• 8 corn tortillas
• 1 avocado, sliced

Instructions:

1. In a bowl, mix garlic powder, paprika, 1/2 tsp salt, pepper, chile powder. Add fish and toss to coat.
2. In another bowl, combine cabbage, cilantro, lime juice and remaining salt. Toss well and set aside.
3. Heat oil in a skillet over medium-high. Add fish in a single layer and cook until edges are golden, about 2 minutes. Flip and cook until cooked through, 30 seconds to 1 minute. Transfer to a plate.
4. Wipe pan, heat over medium-high. Cook tortillas in batches for 1 minute per side until heated through. Wrap in a towel to keep warm.
5. Assemble tacos with fish, cabbage slaw and avocado.

These recipes showcase Dan Churchill’s simple, healthy approach to cooking.

With a focus on quality ingredients and minimal prep, these dishes are perfect for busy weeknights or anytime you need a quick, delicious meal