PROTEIN-PACKED FRIED RICE with pork, chickpeas, edamame, eggs and broccoli.

PROTEIN-PACKED FRIED RICE with pork, chickpeas, edamame, eggs and broccoli.

Fried rice is sort of a staple in my house. It’s quick, easy, and a good way to pack lots of fresh vegetables into a meal. You can make fried rice with a wide variety of different ingredients. For this recipe, I chose to include pork, chickpeas, edamame, eggs and broccoli, making it high in protein — and big on flavor.

Protein-packed fried rice

1 lb. pork, cubed
2 cups cooked white rice
2 eggs, scrambled
1 cup edamame
1 cup chickpeas
1 cup broccoli
1/2 cup diced onions
1 tablespoon toasted sesame oil
1 tablespoon tamari
1 tablespoon curry powder
1/2 tablespoon ground ginger
1 teaspoon cumin
1 teaspoon turmeric

The first thing you want to do is take a wok, or your largest saute´ pan, and set it to high. Add your toasted sesame oil, onions and cubed pork, stirring occassionally, until the pork is almost fully cooked and the onions become soft — about 5 or 6 minutes. Next, add your scrambled eggs and stir until the eggs are fully cooked and start to break apart.

Finishing this recipe up is nice and easy — just take the rest of your ingredients and add them to the pan — including all of the spices. Continue to cook on high, stirring frequently, for about 6 minutes so that all of the ingredients are cooked through. You want the broccoli too be nice and tender — soft, but not mushy.

If you like your fried rice a little on the dryside, keep frying it until it’s to your liking. If you prefer your rice to have a little more moisture to it, you can always add more tamari and more toasted sesame oil.

As always, enjoy!

ALICIA BANE is Arts and Culture Editor of The Times Record, and a food and recipe blogger. Find this recipe and more at

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