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Video: Fridge Emptying Fried Rice with Mixed Vegetables

Hosted by Honest Weight Member-Owner Rebecca Gorney
Videography and editing by Dave Palestine


  • 1 tbsp. Oil (sesame, olive or vegetable)
  • 1 tsp. hot chili oil (optional)
  • ½ c. soy sauce (or gluten free tamari)
  • 1 tbsp. honey
  • Your choice of protein (ground pork, sliced chicken, cubed tofu)
  • 1 c. cooked rice (white or brown)
  • 2 eggs, beaten
  • Vegetables: Almost any will do! The more the merrier. About ½-1 cup of each type. This video includes shredded carrot, sliced okra, green peas, chopped kale, yellow green beans, chopped celery.


  • Ginger, thumb-sized piece, chopped
  • 2 garlic cloves, minced
  • 1 small yellow onion, diced


  • Chopped scallions, ramps, or cilantro


  1. Prepare all your ingredients before you start to cook. The exact quantities can be flexible! Feel free to use whatever vegetables and protein you have in your fridge or freezer. After each step ensure that everything is well mixed. If food begins to stick, add a splash or two of soy sauce or tamari.
  2. Heat oil; add onion, allow to cook through (3-5 min).
  3. Add about 2 TB soy or tamari and 1 TB honey
  4. Add ginger and garlic.
  5. Add beaten eggs and gently scramble
  6. Add protein and allow to cook if raw or heat through if cooked already
  7. Add vegetables slowly, from thickest (i.e. celery) to thinnest (i.e. kale) so they all have time to cook through.
  8. When everything is cooked, add rice and more soy sauce or tamari (rice will absorb some)
  9. Add any garnishes just before serving


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