Coconut Veggie Fried Rice
INGREDIENTS
- 1 ½ cups frozen peas or edamame
- 2 large eggs, whisked
- 2 tablespoons melted coconut oil or avocado oil, divided
- 1 cup carrots, finely chopped
- 1 yellow onion, finely chopped
- 1 bell pepper, finely chopped
- 3 large cloves garlic, pressed and minced
- 3 cups cold brown rice, preferably jasmine
- 2 tablespoons reduced sodium tamari or soy sauce, plus more for serving
- 1 cup unsweetened coconut flakes
- Optional: 2 teaspoons sriracha or other hot sauce
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
INSTRUCTION
- Prep first: Have all ingredients chopped and ready. Place the peas or edamame in a bowl near the stove.
- Heat a large skillet over medium heat. Add 1 tablespoon oil. Sauté the onion, bell pepper, and carrots until tender, about 5–8 minutes.
- Add the garlic and cook for 30 seconds, until fragrant. Transfer the veggies to the bowl with the peas.
- Add a small splash of oil if needed and scramble the whisked eggs in the same pan until just set. Add the eggs to the veggie bowl.
- Add the remaining 1 tablespoon oil to the pan. Toast the coconut flakes for about 30 seconds, until lightly golden.
- Add the rice and cook until warmed through, about 3 minutes.
- Return the veggies and eggs to the pan. Add tamari and sriracha. Stir and cook until everything is hot.
- Remove from heat, drizzle with lime juice, and serve topped with cilantro, lime wedges, and extra tamari or sriracha if desired.
Photo Credit: https://themodernproper.com/homemade-fried-rice
BENEFITS
This Coconut Veggie Fried Rice is a beautifully balanced, plant-forward meal that offers fiber-rich vegetables, steady energy from whole-grain brown rice, and high-quality protein from eggs and edamame or peas. The healthy fats from coconut or avocado oil help with nutrient absorption, while garlic, lime, and cilantro support digestion and immunity. It’s a nourishing, satisfying dish that supports both energy and overall wellness without feeling heavy.