Fried rice ins’t exactly the best option on a Chinese take-out menu….from a nutritional standpoint at least. But making your own at home can be both nutritious and delicious! This type of recipe is perfect for those bits and bytes lying around in the fridge. Leftover veggies (anything, really) and cooked chicken, pork, ham, tofu, ground beef, can easily make their way into the wok! My foodie husband (what a match we are) smokes his own organic bacon, so I’ve thrown that it before. Extra wife points!
Cold rice, cooked the night before works best in fried rice.
- 3 tbsp coconut oil, divided
- 4 eggs, beated
- 2 tsp sesame oil
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 2 med carrots, diced
- 1 cup chopped broccoli or kale
- 1/2 cup diced red bell pepper
- 1 cup frozen peas
- 3 tbsp tamari or low-sodium soy sauce
- 1-2 tsp chili-garlic or hot sauce (optional)
- Fresh lime juice (optional)
- Chopped fresh cilantro, mint or basil (optional)
- Chopped toasted peanuts or cashews (optional)
Heat 2 tbsp of coconut oil in a large skillet or a wok. Pour in the eggs and cook, stirring until just scrambled. Immediately remove from the pan into a small plate and set aside.
Add the remaining coconut oil and sesame oil into the pan and increase heat to high. Add green onions, garlic, and ginger. Stir-fry for 1 minute. Add the carrot and broccoli or kale. Continue to stir-fry for 2 more minutes, then add red pepper and peas. Stir-fry another 2 to 3 minutes.
Add cooked rice, tamari, chili sauce and scrambled eggs to the pan. Stir-fry until the rice is heated through and the tamari is evenly mixed. Garnish with a squeeze of lime and fresh cherbs, and toasted nuts, if using, before serving.