Soy-Free Vegetable Fried Rice

Ingredients

• 4 cups Cooked rice
• 1/2 cup Carrots
• 1/2 cup Peas
• 1/2 cup Corn
• 1/4 Onion
• 2 tbsp Coconut aminos
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Sesame oil
• 2 Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large skillet or wok over medium-high heat. Add the 2 tablespoons of sesame oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 1/4 onion, 1/2 cup carrots, 1/2 cup peas, and 1/2 cup corn to the hot skillet. Stir-fry for 5 minutes until the vegetables are tender-crisp, meaning they have a slight bite to them.
3. 3Add the 2 cloves of garlic and 1 teaspoon of ginger to the skillet. Stir-fry for 30 seconds until you can smell their fragrance, being careful not to burn them.
4. 4Push the vegetables to one side of the skillet. Crack the 2 eggs onto the empty side of the skillet. Scramble the eggs with a spatula until they are fully cooked and no liquid egg remains, about 1-2 minutes.
5. 5Add the 4 cups of cooked rice and 2 tablespoons of coconut aminos to the skillet with the vegetables and eggs. Stir everything together well, breaking up any clumps of rice. Continue to stir-fry for 3-5 minutes, until the rice is heated through and evenly coated with the coconut aminos and the other ingredients.
6. 6Serve the soy-free vegetable fried rice hot.

Substitutions

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