Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
I used to think I needed to save some leftover rice to make fried rice, and that it involved getting out a wok or large skillet and doing all this saute work to develop the flavors. But I've figured out a hack that is 90% as good and WAY faster. The pure method is still the best, but this is what I turn to on weekend nights when I want all the fried rice yumminess without the prep headache. I also like to use brown rice since it has more nutrional value but you could use white rice too. The goal is about 3 cups cooked rice before adding all the other flavorings.
Ingredients
- 1 cup brown rice ideally presoaked for 2-3 hours
- 1.5 cups flitered water if rice is presoaked, 1.75 cups if just rinsed
- 1/2 tsp salt during rice cooking
- 1 tbsp melted butter or cooking oil during rice cooking (optional)
- 1 tsp sesame oil
- 1 tsp seasoned rice vinegar
- 1-2 tsp soy sauce or tamari (optional)
- 1/2 tsp garlic powder
- 1/2 cup thawed frozen peas
- 1/2 cup shredded carrots
- 2 scrambled eggs (optional)
- 1/4 tsp salt at end (if desired, may not need if using salted butter)
- 1/4 tsp ground black pepper
Directions
- Using a 2 quart pot or rice cooker, cook the rice as you typically would with the 1/2 teaspoon of salt and oil or butter if desired. I like to pre-soak mine for 2-3 hours, then drain the water, then add the 1.5 cups of fresh water. Bring to a boil, reduce the heat to low simmer, cover, and cook for 20-25 minutes (30-35 minutes if the rice isn't presoaked). Then let rest for 15-20 minutes.
- While the rice cooks. I like to measure out all the other flavorings and seasonings. I also thaw out the carrots and peas in the microwave and cook the scrambled eggs.
- When the rice is done, uncover and fluff and taste just to make sure it's just right. Then add all the other ingredients and stir until well distributed.
- It's now ready to serve. That easy!
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