Description
This Coconut Aminos Fried Rice is a healthy, gluten-free, and soy-free twist on a classic dish, made with fragrant jasmine rice, sautéed vegetables, and coconut aminos for a rich, savory flavor.
Ingredients
2 cups cooked jasmine rice (preferably cold for best texture)
1 tablespoon coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, peeled and diced
1/2 cup frozen peas
2 large eggs, lightly beaten
3 tablespoons coconut aminos
1 tablespoon sesame oil
Salt and pepper to taste
2 green onions, chopped (for garnish)
Instructions
- Heat the coconut oil in a large skillet or wok over medium heat.
- Add the onion and garlic, sautéing for 2-3 minutes until softened.
- Add the carrot and peas to the pan, and cook for another 3-4 minutes until the vegetables are tender.
- Push the vegetables to the side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the vegetables.
- Add the cold, cooked rice to the skillet, breaking up any clumps with a spatula.
- Pour in the coconut aminos and sesame oil, and stir to combine. Cook for another 3-4 minutes until everything is heated through.
- Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions before serving.
Notes
- For added protein, you can include diced chicken, shrimp, or tofu.
- Feel free to use other vegetables like bell peppers, zucchini, or spinach for variety.
- For a spicy kick, add sriracha or chili flakes.
- Swap jasmine rice with cauliflower rice for a low-carb version.
- Add small chunks of pineapple for a sweet twist on the dish.
- Leftovers can be stored in the refrigerator for up to 3 days, or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
