Healthy Egg Fried Rice Recipe
I love eggs and I love rice. Growing up chinese food was a family favorite. Now that know how much sodium and unnecessary fat is piled into the take out version I avoid ordering it.
This Healthy Egg Friend Rice recipe, however is my guilt-less, enjoy-more version. I make it almost every week with all kinds of variations. In the comments I’d love to know your ideas for variations or any similar recipes you make at home.
Garlic, minced or finely chopped
Ginger, minced or finely chopped
Penzey’s Chinese Five Spice
Seaweed nori wraps, crumbled to top
Gomasio, to top
coconut oil, to saute
1 cup brown rice, cooked
[Optional variations and substitutions- switch up the veggies-peas, mushrooms, sprouts, broccoli and onions could all work well. Adding a protein like chicken or shrimp could be delicious. Teriyaki, tamari or soy sauce can work in place of coconut aminos]
*note, I don’t really measure anything for this, everything is to taste
Chop, dice, and mince any ingredients that call for it.
Saute garlic and ginger in coconut oil for about a minute before adding the your veggies, then throw them in the pan, too.
When veggies are mostly cooked, shove them over and crack your 3 eggs right into the pan and use a fork or a whisk to mix them up (you can also scramble first if you don’t want to scratch the pan)
Cook eggs, about half way then scramble into the mix
Add brown rice to the pan, more coconut oil if necessary and 1-2 tbsp of coconut aminos, mix it all up and enjoy!