
Fried Rice
Easy Weekday Dinner
Ingredients
- 2 tbsp butter or preferred fat
- 2 eggs wisked
- 1/2 cup peas frozen
- 1/2 cup carrots peeled and diced (fresh or frozen)
- 3 cloves garlic minced
- 1/4 cup coconut aminos
- 1-2 tbsp toasted sesame oil
- 3/4 tsp salt
- 2 tbsp apple cider vinegar
- 4 cups leftover white rice
- 1 cup leftover chicken diced (optional)
- 1/4 cup green onions thinly sliced
Instructions
-
Heat 1 tablespoon of fat in a large sauté pan over medium-high
heat. Add eggs, stirring until cooked through. Remove from pan
and set aside.
-
Add an additional 1 tablespoon fat to the pan set over medium-high
heat. Add carrots and peas and cook for about 5 min., until carrots
are soft. This will only take 2-3 min. with frozen vegetables.
-
While the vegetables are cooking, combine coconut aminos, garlic,
apple cider vinegar, and salt in a small bowl and whisk to combine.
-
Once vegetables are tender, add the sauce mixture to the pan and
cook for 1 min. Increase heat to high and add the rice and chicken
(if using), stirring to combine with the sauce. If the rice begins to
stick, add an additional 1-2 tablespoons fat.
-
Sauté the rice for about 5 min., stirring occasionally, but not
disturbing it too much to let the rice crisp a bit between stirs.
-
Stir in the eggs, toasted sesame oil (add what you like taste-wise), and green onions (if using)
until well-combined. Season with more salt and coconut aminos, if
desired.
Recipe Notes
You can sub the chicken for another meat or no meat if you just want eggs as your protein.