Fried Rice with Coconut Aminos
Indulge in a vibrant symphony of flavors with our Gluten-Free Vegetable Fried Rice! Packed with colorful veggies, coconut aminos magic, and a dash of sesame oil. Elevate your dining experience today!
Equipment
- 1 wok or skillet
Ingredients
- 3 cups cooked white rice preferably cooked and cooled the day before
- 1 red bell pepper diced
- 1 cup frozen peas
- 3 carrots diced
- 1 onion finely chopped
- 2 cups broccoli florets
- 3 tablespoons butter
- 3 tablespoons coconut aminos
- ½ to 1 teaspoon sesame oil
- 2 cloves garlic minced
- 2 eggs beaten
- Salt and pepper to taste
- 2 tablespoons scallions chopped (for garnish)
Instructions
- Make sure the white rice is cooked and cooled. You can use leftover rice or cook it specifically for this recipe.
- Dice the red bell peppers, carrots, broccoli and onions. Mince the garlic. Beat the eggs in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of butter to the hot pan. Add the vegetables except for the frozen peas and cook until tender. Add frozen peas and cook until they are warmed through.
- Push the cooked vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble them until fully cooked.
- Add the cooked and cooled white rice to the pan. Gently toss everything together.
- Pour coconut aminos over the rice and vegetables and add the last tablespoon of butter. Mix well to ensure even distribution.
- Turn up the heat and continue cooking for about 3 minutes.
- Turn off the heat and add the sesame oil. Stir to combine.
- Taste and adjust the seasoning by adding more coconut aminos, sesame oil, salt and pepper as needed. Sprinkle chopped scallions over the fried rice .