Veggie Fried Rice

A savory, nutrient-dense alternative to sugary breakfasts, or a delicious side dish.

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Ingredients:

• 2 cups cooked brown rice, chilled*

• ¼ cup coconut oil

• ½ yellow onion, diced

• 2 cloves garlic, minced

• 2” ginger, peeled and minced

• ½ cup carrots, diced

• ½ cup celery, sliced

• 1 cup broccoli florets, cut into 2-3” pieces

• ½ cup bell pepper, diced

• ½ frozen green peas

• 1 Tbsp Chinese five spice seasoning (anise, cinnamon, fennel, black pepper, clove)

• green onion, sliced

• tamari or coconut aminos, to taste

• salt + pepper, to taste

• fresh cilantro, for garnish

• option: serve with a fried egg on top or scrambled eggs mixed in

*Cook the night before or earlier in the day. This recipe is a great way to take advantage of leftover rice from a previous meal!

Directions:

Heat an extra large skillet or wok on medium-high heat. Add onions to hot pan with about a tablespoon of coconut oil and sauté until tender. Add garlic, ginger, carrots, and celery; sauté for a few minutes more, stirring frequently. Add broccoli, bell pepper, and peas, and continue cooking until veggies are bright in color but not mushy. Add five spice seasoning, remaining coconut oil, rice, and tamari. Sauté, stirring frequently, until rice is hot.

To serve, garnish with fresh cilantro.

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Make it camp-friendly:

Pre-cook the rice and prep the veggies at home, then combine at your campsite to fry together and serve.