This recipe is from My Body, My Kitchen, and it's a staple in my house. We use all sorts of rice with it as older cooked rice is always best for fried rice. That means whatever's in the fridge! Though, we've also had to make fresh rice for it.
Also, don't be afraid to play with the veggies. The bok choy is essential but play with other stuff.
- 2 cups brown rice, cooked
- 2-4 eggs, beaten
- 1 lb bok choy, washed and chopped
- 1/2 cup carrots, diced
- 1/2 cup red onions, diced (Sweet onions are also great!)
- 1/2 cup frozen green peas, thawed
- 1 tbsp ginger, minced
- 1 tbsp soy sauce
- 2 tsp coconut oil (or what you need for cooking)
- 1 tsp sesame oil
- 1/2 tsp white pepper (I always use black.)
- 1/4 tsp red pepper flakes
- Salt & black pepper to taste
- Optional: 14-16oz tofu, cooked and cubed (Omnivores can optionally use chicken.)
- Optional: 1/2 tsp honey or brown sugar
1. If you don't have cooked rice already, start cooking your rice!
2. Heat large skillet or wok over medium-high heat and add some coconut oil. Add beaten eggs and a dash of black pepper. Cook and scramble egg for about 1 minute. Remove cooked eggs and set aside.
3. Are you adding tofu or chicken? Cook it now. Set it aside with your eggs.
4. Add coconut oil to skillet/wok. When the oil is hot, add ginger, onions, and carrots. Cook for about 3-5 minutes, stirring frequently.
5. Add bok choy and cook for about 3-4 minutes, or until the white part still has a crunch, but is cooked not raw.
6. Add remaining ingredients: rice, green peas, soy sauce, sesame oil, tofu or chicken, pepper flakes, white pepper powder, and salt and pepper to taste. Toss mixture for about 3 minutes until ingredients are evenly distributed.