Asian food is a fave of mine, and one meal that I’ve loved to cook since I was a teen is fried rice. I’ve perfected my fried rice recipe over the years and updated it as I’ve learned about nutrition, sensitivities, etc. One of the best parts of this recipe is how easy it is…it can be made from leftovers and staples in about 15 minutes.
• 1 tbsp coconut oil
• 1 green onion thinly sliced
• 1 clove garlic mashed
• 1 tsp ginger finely shredded
• 1-2 cups leftover rice (leftover rice has a better texture)(I usually use brown or Jasmin)
• 1 tbsp soy sauce (check here for GF options)
• 1/2 cup fresh carrots sliced
• 1/2 cup frozen peas
• Other veggies if you’d like
• 1-2 eggs
•Yum Yum sauce (you can use homemade mayo)
To Make It
• Add the coconut oil, green onion, garlic, and ginger to a frying pan or wok. Heat over medium heat until you can smell the spices. Give it a stir.
• Add the rice and pour the soy sauce over it. Stir well to combine. Cook for 5 minutes, stirring occasionally.
• Add the veggies. Stir well to combine. Cook for 2 minutes, stirring occasionally.
• Push veggies to one side of the pan and crack the eggs on the other side. Flip the eggs when the edges get crispy. Use a knife to chop the fried eggs into bite-sized pieces.
• Mix the eggs into the rice and allow to cook for about another minute.
• Serve with Yum Yum sauce.
This makes about 2 servings so just adjust as needed to feed your crew.
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The views expressed in this blog are not intended to diagnose, treat, or cure any condition and should not be substituted for medical or nutritional advice.