Coconut Fried Rice

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.

* 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

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.

Add in your leftover rice, and the pour the soy sauce over the pan, then mix everything together thoroughly and cook just long enough to warm and soften the rice up and incorporate all the flavors.

And that, my friends, is it. Seriously. Yummy, couldn’t be easier, could barely be faster, and is therefore perfect.

The best part? This dish makes great leftovers! (badum-bum!)

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