Better Than Take-Out Fried Rice
Make this simple one-pan Better Than Take-Out Fried Rice recipe for a delicious side dish to go with a range of meals.
Ingredients
- 3 cups brown rice cooked or cauliflower rice
- 1 tbsp coconut oil
- 1/4 large Vidalia onion chopped
- 2 cloves garlic minced
- 1 cup peas and carrots frozen
- 2 large eggs or vegan egg substitute
- 1/2 tsp sesame oil
- 3 tbsp coconut aminos
- green onions
- cilantro optional
Instructions
- In a large skillet or wok, preheat oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
- Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
- Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
- Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
- Mix coconut aminos, sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
- Top with chopped green onions and/or cilantro, optional.