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Better-than-take-out Veggie Fried Rice
Total Time
20 mins
 
Course: Dinner, Main Course
Servings: 4
Ingredients
  • 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)
Instructions

  1. 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.

  2. 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.

  3. 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.