I try to limit my consumption of grains, even those that are gluten-free, but I’d be lying if I said I didn’t love a good rice bowl – it’s my version of comfort food. This version is simple, and the virgin coconut oil adds a lovely sweet flavor to the dish without the need for soy sauce or sugar. Fried rice is traditionally made with leftover rice, so use that if you have it, and feel free to add in any other vegetables you have lying around – mushrooms, carrots, and water chestnuts are all great additions.
This recipe is:
Coconut Oil Fried Rice Bowl
• 3/4 cup brown (or white) rice, thoroughly cooked
• 1 1/2 tablespoons virgin coconut oil
• 3 eggs, yolks slightly scrambled
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 cup broccoli, roughly chopped (thaw first if using frozen)
• 1/4 cup peas (fresh or frozen)
• 1-inch fresh ginger, grated
• 1/2 tablespoon toasted sesame oil
• 1 teaspoon rice wine vinegar
• 2 green onions/scallions, dark green parts only, thinly sliced
• fresh-cracked black pepper, to taste
• Sriracha (optional)
1. Cook your rice according to the package direction, set aside to cool.
2. Add 1/2 tablespoon coconut oil to a skillet over medium heat. Add eggs and cook. Remove from heat.
3. Again, add 1/2 tablespoon coconut oil to skillet over medium heat. Add onion and cook for two minutes. Add garlic and cook for two minutes more, until fragrant. Add ginger, broccoli, and peas, cooking until heated (or until fully cooked if using fresh).
4. Keeping the vegetables in the pan, add another 1/2 tablespoon of coconut oil and then add the cooked rice, stirring to combine.
5. Turn off the heat and stir in the cooked egg. Add in the sesame oil and vinegar, and mix all ingredients together. Top with pepper, green onion, and sriracha if you so please. Serves 2.