Have leftover rice?  Fried rice!
 
Want an easy make ahead meal prep idea?  Fried rice!
 
My boys love it when I make fried rice. It’s extremely filling and one of those comfort meals that just leaves you feeling happy.
 
The Rice…
With my recipe, you can use white rice, brown rice, sushi rice, jasmine rice… use whatever rice you have in the pantry or leftover from another meal.
 
The Veggies…
You can pretty much use any veggies you like for this. I’ve used Publix Mixed Vegetables, leftover grilled vegetables, Japanese blend frozen vegetables, etc. So just use whatever makes your little heart happy.
 
The Eggs…
You can add the eggs 2 different ways.

1. 1. Create a well in the rice, add butter, scramble them separately from the rice, and incorporate them into the rice once they’re cooked.
2. 2. Scramble them in a separate bowl, then pour them over all of the rice incorporating them as they cook.

I like to see and taste pieces of the egg throughout my fried rice so I go with option 1.
 
The Flavor…
I really like the flavor of Kinkoman’s Organic Soy Sauce. It just tastes better to me, but you can use any soy sauce you like. To add some brightness to the dish, I like to splash a little rice wine vinegar over the rice. You can get fancy and add a little sprinkle of ground ginger, turmeric, onion powder, and garlic powder, or you can just keep it simple with soy sauce and a splash of rice wine vinegar.
 
Seared chicken is delicious with the fried rice. I season it with a little ground ginger, turmeric, onion powder, garlic powder, salt and pepper, and sear on each side for about 6 minutes. You can mix the chicken into the rice, serve it separately, or leave it out all together for a vegetarian version. Skirt steak or shrimp would also be great!

Here’s a few tips for my ultimate cheese fondue!
 
I like to grate the cheese ahead of time, so I’m not in a panic trying to get everything done right before serving. Food prep is everything.
 
Use a microplane grater or rasp for the garlic. This way, you’re guaranteed not to have any hunks of garlic in your fondue.
 
You can use any dry white wine, but I always seem to have Pinot Grigio or Chardonnay on hand, so that’s what I use.
 
For the nutmeg, I REALLY prefer to buy it whole and grate it myself with a microplane grater. If you don’t already have one, you can typically pick one up at the grocery store, or you can find one like this on Amazon.
 
If you’re cooking your dippers, make sure you don’t overcook them. Nobody likes a floppy dipper.
 
That’s it! That’s all my tips! Now go fondue it!

​To create the brie and pomegranate heart, just use a heart shaped cookie cutter. Make sure your brie is very cold, so it’s easier to cut. Otherwise you’ll have a gooey mess. As soon as you take it out of the refrigerator, unwrap it and use the cookie cutter to gently press out your heart shape. Once the heart shape is removed, drain your pomegranate arils and carefully spoon them in the space.

Ingredients
Here’s a list of everything I used to create this board as well as links to where I purchased them.