Goodness, how I love some rice. Chinese rice is even better. Vegetable Fried Rice, Shrimp or Chicken Fried Rice, Thai fried rice. I’ll take one of each and let’s call it dinner. I mean, there is veggies and protein so that counts as a full meal, right?
When I make this I literally have to stop myself from over indulging. I just want to keep shoving spoonful’s of rice into my face. I have to share with the other people in my house though…
This is just the generic vegetable fried rice recipe. I will have a shrimp fried rice recipe up soon and you could always use chicken or pork instead if that is what you like.
So, forget ordering take out (it is expensive and hard to find) and make some of this rice with my sweet and sour pork chops and call it a night!)
2 Tsp. Coconut Oil
3 Cups of cooked rice. It must be cooled thoroughly so left over rice is great or rice from earlier in the day.
2 cups of frozen peas thawed
2 green onions
2 tbsp. chopped garlic
1 onion chopped
1 cup of chopped or shredded carrots (about 3 carrots)
3 eggs beaten
3 tbsp. sesame oil
½ cup gluten free soy sauce (Tamari)
1 cup of bean sprouts (I was out but I love sprouts in the rice)
Sprinkle of sea salt
Heat the coconut oil and sauté the carrots, onions and garlic for 2 minutes and then add the peas. Sauté for another 4-5 minutes. Add the rice and sesame oil, sprinkle with salt and stir together. Push all to one side and then add the egg on the empty side and scramble, once scrambled mix it all up. Add the soy sauce and stir around. Enjoy! Feel free to add any other veggies you like. Enjoy!