Veggie Fried Rice

Fried rice is adaptable and you can use any vegetables you have on hand. Broccoli, mushrooms, zucchini, peppers, asparagus, etc. would be good. You can also add cooked chopped chicken or pork or seasoned tofu cubes for a protein addition.

2 tablespoons coconut oil
4 eggs beaten
4 cups cooked brown rice
2 cups Cascadian Farm mixed frozen peas, carrots, & corn, thawed
1 teaspoon dried ginger
¼ cup soy sauce
¼ cup water
black pepper
Optional: sliced green onions

1. In a large pot, bring 4 cups water to boil. Add 2 cups brown long grain rice and ½ teaspoon of salt, cover, and reduce heat to low. Cook for 45 minutes, then turn off heat and let steam for 10 minutes. If there’s time, allow the rice to cool.
2. In a large heavy skillet or wok, heat the oil over medium-high heat. Add the vegetables and ginger and fry for about 1 minute. Pour in the beaten eggs and using a heat resistant rubber spatula, scramble the eggs until cooked. Add the rice, soy sauce, and water and stir everything together.
3. Continue cooking and stirring until the rice has absorbed all the liquid and is heated through, 3 to 5 minutes. Season with black pepper and serve with sliced green onions.