Fried Rice with Mixed Veggies

Fried Rice with Mixed Veggies

We are well into the holiday season now, and if you’re at all like me, you might be starting to feel the pace of life picking up. By mid-December, I often begin to feel like getting a healthy meal on the table for dinner seems nearly impossible. But eating nutritious food really doesn’t have to be complicated, so this year I’m trying to focus on keeping meals simple and easy to prepare. This Fried Rice is one such meal. This dish is so easy to fix, and the leftovers are great for lunch.

My mom sometimes made fried rice when I was a kid, and I always loved it. We’d eat it with a little bit of plain yogurt, which I know sounds odd. But it’s actually very tasty. Whenever I make it, I add whatever vegetables we have on hand. Yesterday we had a blend of frozen broccoli, cauliflower, and carrots, plus some peas, so that’s what went into the fried rice. I also use coconut oil (to learn more about its benefits, check out this post). The rice needs to be already cooked and cold, so the next time you cook rice, make extra and save it for fried rice. Here’s my recipe for Fried Rice with Mixed Veggies. Measurements are approximate; I just use what we have on hand.

Fried Rice with Mixed Vegetables

Vegetarian, Gluten Free

1 Tbsp. coconut oil
1 egg
3 cups cooked rice, refrigerated for at least two hours
2-2 1/2 Tbsp. coconut aminos (a gluten free alternative to soy sauce)
2-3 cups mixed frozen vegetables, slightly thawed, or fresh vegetables
1 Tbsp. plain yogurt for each person

Heat the coconut oil in a large skillet on medium high heat. When the oil is hot, crack the egg on the skillet and drop it in the pan. It will cook quickly. Stir the egg continuously, then add in the rice as soon as the egg is cooked. Mix the egg into the rice. Add the coconut aminos, and continue stirring. After the aminos are all blended in, mix in the veggies. Turn the heat down to low, and cover the pan. Steam the veggies until they are soft. You can add a little bit of water or about 1 teaspoon more coconut oil if the rice starts to stick. Divide into bowls, and top with the yogurt. Viola! Dinner is served!

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