Garlic Fried Rice

Directions

1. Heat the oven to 425°F. Toss the prepared vegetables with 2 tbsp oil and season lightly with salt and freshly ground pepper, then roast on a baking sheet for 30 minutes.

2. At the same time, lightly oil and season a salmon fillet with salt and pepper. Place the salmon on a rack in a second rimmed baking sheet and set aside.

3. Once the 30 minutes is up, give the vegetables a toss and place the salmon in the oven as well. Bake both for another 15-20 minutes or until the salmon is cooked through and flakes easily with a fork. The vegetables should finish at the same time as the salmon but may need more time until they are caramelized and tender.

4. While the vegetables and salmon are roasting, make the fried rice: lightly beat the eggs in a small bowl with 1/2 tsp salt. Heat up 1 tbsp oil over medium-high heat in a wok or large non-stick frying pan. When hot, add the eggs to the pan. Push the eggs around, slowly and evenly, to create large curds. When the eggs are cooked, transfer back to the bowl and set aside.

5. Turn the heat down to low and add 2 tbsp oil and minced garlic. Cook, stirring, until the garlic is fragrant and slightly golden. Remove the garlic, leaving the oil behind, and set aside.

6. Add the rice to the wok or pan, and toss to break up, coating all the grains of rice in the garlic oil. Turn the heat up to medium-high and fry, stirring and tossing as needed, until the rice is hot and slightly crispy.

7. Add Bachan’s Japanese Barbecue Sauce, reserved crispy garlic, and green onions, stir frying to coat. Add the cooked eggs to the rice, mixing and breaking up so they are evenly distributed. Transfer to a large plate to cool.

8. Remove the salmon and roasted vegetables from the oven. Toss the vegetables with 2 tbsp Bachan’s Japanese Barbecue Sauce (or your favorite Bachan’s barbecue sauce) then set aside to cool. Split the salmon filet into thirds.

9. In the same wok or pan that you cooked the fried rice, heat up 1 tbsp oil over medium high heat. Add 1 lb lean ground beef and cook, breaking up, until browned and cooked through. Turn the heat down to medium low and toss with 1 tsp ground ginger, 1 tsp garlic powder, and 2 tbsp Bachan’s Japanese Barbecue Sauce. Remove from the pan and let cool before assembling meal prep.

10. Lay out 6 meal prep containers and evenly divide the fried rice amongst the containers. Evenly divide the roasted vegetables. Divide the salmon between 3 contianers and the soboro ground beef between the remaining 3 containers. Enjoy your meal prep lunch feast!

Reheating Instructions: Loosen the lid from your meal prep container and reheat in the microwave for 1-2 minutes or until warmed through and enjoy.