Healthy Homemade Fried Rice
Amazing and healthy, this works as either a side dish, or add protein to make it a main course.
- 8 Shitake mushrooms, cut into quarters
- 3 Tbsp Coconut oil or peanut oil
- 2 Pastured or Free-Range Eggs, slightly beaten with a pinch of himalayan salt
- 4 Green onions, thinly sliced
- 1/2 Cup Carrots, cut into small cubes or minced
- 2 cloves Fresh Garlic, freshly pressed or minced
- 1 tsp. Fresh Ginger, peeled and minced
- 1/2 tsp. Organic ground tumeric
- 1/4 tsp. Korean Chili Flakes or to taste
- 2 Tbsp Organic Non-Gmo Soy Sauce or Bragg's Liquid Amino's
- 1 Tbsp Toasted Sesame Oil
- 3 Cups Cooked Long Grain Rice. I usually use organic brown jasmine rice
- 1/2 Cup Organic frozen peas, thawed in a strainer to room temperature
- 1 Cup Cooked protein, cut in 1/2 inch cubes. I prefer free-range chicken.
Heat 1 tablespoon of the coconut (or peanut) oil in a well-seasoned wok or skillet over medium-high heat. Swirl oil to coat the pan. Pour in the slightly beaten eggs and swirl the pan so the egg forms a large thin pancake. (Tip: Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Allow to cool and cut into 1 inch squares.
Wipe out the wok with a paper towel being careful not to burn yourself. Heat the remaining coconut (or peanut) oil over medium-high to high heat. Add the green onions and carrots and stir-fry for approximately 2 minutes . Add the shiitake mushrooms, garlic, tumeric, korean chile, and ginger, stir-fry for an additional minute. Add the soy sauce or Bragg's, toasted sesame oil and rice and stir-fry for 2 to 3 more minutes. Add the peas, egg, and protein (if you opted to include it) and cook, stirring constantly until thoroughly heated (about 2 to 3 minutes). Serve immediately.