The one-pan meal is an underappreciated culinary art. There’s no need to dirty half of the pans in your kitchen when you can use just one—not to mention that the sharing and infusion of multiple flavors in one pan can add depth to your meal as well. Fried rice is a classic staple that can be adapted in a variety of ways, and this particular “fried” rice has it all. It’s easy to make, full of flavor, and you can vary the vegetables and protein to suit your taste. I like the brown and white rice mix, but you can use any rice ratio that you prefer. No matter what you choose, don’t forget that day-old rice is usually the best kind to use when frying!
“Fried” Rice
Serves 4, 5mg. THC each serving
Ingredients
2-3 tablespoons sesame oil
4 ounces chicken breast, cut in small pieces
1/2 pound shelled shrimp, cut in small pieces
1 medium onion, chopped
5 scallions, chopped
4 garlic cloves, minced
8 mushrooms, stems trimmed, chopped
1 carrot, chopped
3 cups cooked white rice (better if it was made the day before and then refrigerated)
4 tablespoons tamarind
2 tablespoons oyster sauce
4 teaspoons cannabis-infused oil
Salt and pepper to taste
Drizzle with sesame oil
Instructions
1. In a large skillet or wok, heat 1 tablespoon of the sesame oil on medium heat. Add the chicken and shrimp and cook, stirring often for two minutes. Remove from pan and set aside.
2. Heat the remaining oil in the same pan. Add the onion, scallions, garlic, mushrooms, and carrots, working quickly to avoid burning the garlic. Add the carrots and cabbage and stir for 3-4 minutes.
3. Add the rice, chicken and shrimp along with the tamarind and oyster sauce. Season with salt and pepper, and stir over low heat to combine.
