Coconut Aminos Fried Rice
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3 cups of cooked rice
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2 tbs of sesame oil
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1/2 white onion, diced
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1 cup of peas (fresh or frozen)
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1 cup of carrots, thinly sliced and quartered (fresh or frozen)
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4 eggs, lightly beaten
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5 tbs of Bragg coconut aminos
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½ tsp ground ginger
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½ tsp garlic powder
In this recipe:
- Add sesame oil to a large frying pan or wok and heat over medium heat.
- Add the onion, peas, and carrots and sauté until tender. The cooking time will vary based on if you are using frozen or fresh veggies.
- Push the sautéed onion, peas and carrots to one side of the pan. Then pour the beaten eggs into the other side.
- Mix the eggs around using a spatula, and keep mixing until the eggs are scrambled. After the eggs are cooked, mix them into the sautéed veggies.
- Next, add the cooked white rice to the pan. Mix into the sautéed veggies. Then add the garlic powder, ground ginger, and coconut aminos on top.
- Mix everything together until combined and the rice is heated through.
- Recipe credit to Perchance to Cook
