So, it wasn’t until a friend mentioned to me that they were surprised by my promotion of fried rice. Please allow me to clarify that I always use mixed wild and brown rice that in one serving packs 5 grams of dietary fiber and 6 grams of protein. It is also “fried” in coconut oil, giving you a perfect daily dose of metabolism boosting and bacteria ridding fatty acids. There’s no shame in this healthy fat, high protein, veggie loaded dish!
1c wild or brown rice (or a mix)
1c coconut milk
1/2c shredded unsweetened coconut
1T (real) maple syrup or honey
1T curry powder
1t sea salt
2 1/2T coconut oil
1 cup diced pineapple
1 zucchini (I used 6oz baby zucchini) sliced in 1/4in thick rounds
1 red bell pepper (I used baby bell peppers) cut lengthwise in 1/4in thick slices, no longer than 2inches in length
1 bunch of scallions, finely diced
1/4c sesame seeds
1/4c tamari or soy sauce
1T chili pepper
1T cilantro or parsley
First bring water and coconut milk to a soft boil in a saucepan and add rice and coconut. Cover and let simmer, following directions provided by rice.
In the mean time, slice up pineapple, zucchini, red pepper and scallions, they can be placed together in a bowl and put aside.
When rice is finished, remove from heat and add maple syrup, curry powder and salt, incorporating thoroughly. Take a taste, and adjust flavor as desired. Too spicy=add more sweetness, too bland=add more curry or salt, etc.
In a large sauté pan add 1T coconut oil and place over medium heat. Coat mixed veggies and pineapple by tossing them very lightly. After about 3 mins of sautéing, remove contents and place aside for just a moment. Melt 1T coconut oil in the same pan and add rice and sesame seeds. Let the rice sear for at least two minutes on medium high heat until sesame seeds are slight golden. Add sautéd vegetables, tamari, and chili pepper, tossing everything evenly. Keep on very low heat while eggs are prepared.
In a separate small bowl, scramble eggs, adding a pinch of salt for seasoning. Fry eggs in a small sauté pan with 1/2T of coconut oil. Transfer eggs to the large sauté pan with rice and veg, and fully incorporate all ingredients. Garnish with freshly chopped cilantro or parsley if you’re not a fan.