Savor the delicious simplicity of Veggie Fried Rice, a timeless dish that effortlessly combines wholesome vegetables with fragrant rice, resulting in a satisfying and flavorful meal.
Ingredients:
- 2 cups cooked jasmine rice
- 1 tablespoon coconut oil
- 1 tablespoon olive oil (try Olive Amelia's Garlic Oil, Harissa Olive Oil, or Chipotle Olive Oil)
- 1 cup diced carrots
- 1 cup diced red bell pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup diced white onion
- 1/8 cup thinly sliced green onion
- 2 teaspoons minced garlic
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 4 tablespoons liquid egg whites
- salt and black pepper to taste
Directions:
- Heat 1/2 tablespoon of coconut oil in a large wok or frying pan over high heat until smoking.
- Add half of the jasmine rice and cook, stirring / tossing, until the rice is toasted (about three minutes.)
- Transfer cooked rice to a medium bowl.
- Repeat with another 1/2 tablespoon of coconut oil and the remaining rice.
- Return all rice to wok and press it to the sides.
- In the middle of the pan, add 1/2 a tablespoon of olive oil, the carrots, red bell pepper, onion, green onion and garlic.
- Add the soy sauce and sesame oil; toss/stir to coat.
- Push the rice to the side of the pan and add the remaining 1/2 tablespoon of olive oil.
- Pour the liquid egg whites into the oil. (Stir quickly to scramble).
- Add the frozen peas and corn and continue to stir until peas and corn are thawed.
- Season to taste with salt and black pepper.
- Garnish with parsley and cilantro.