Leftover rice is frequently the foundation for a second delicious meal in my kitchen. I especially like to take advantage of leftover rice because I can pretty much serve anything with/over rice and the kid will eat it. So. Yeah. Leftover rice always wins. In this case, in the form of the easiest, fastest, delicious, veggie-packed wok of coconut fried rice. While this one is all vegetarian, you could so easily incorporate almost any protein into it if you wanted. Shrimp would be perfect, I think. Anyway, here you go.
WHAT YOU NEED
* leftover cooked rice, I used brown rice, about 2-2.5C-worth (Note: you could definitely cook rice for this dish if you don’t have leftover to use, but already cooked rice just lends itself perfectly to frying)
* 3T coconut oil
* 1/2C frozen sweet peas
* 1/2C frozen roasted corn
* 1/4C baby carrots, chopped into small pieces
* 1 small yellow onion, chopped
* 3-4T minced garlic (the more the merrier!)
* 1 egg, lightly beaten
* 1/4 low-sodium soy sauce
WHAT TO DO
Get your wok (or any large pan if you don’t have a wok) on the stove, and heat the coconut oil over medium-high heat until it begins to shimmer (this will not take long). Add your vegetables and garlic and cook for about 5 minutes to begin to soften.
Move everything over to one side of the wok, lower the heat to medium/medium-low, and add the lightly beaten egg. Constantly, but gently, work it around like you’re scrambling an egg for breakfast. Be sure not to break it down too much, though.