I was inspired by my recent findings at my favorite Saturday McCarren Park Greenmarket, and made the most delicious fried rice with organic eggs and fresh produce from Garden of Eve Farm.
This is the perfect hearty, savory meal for anytime of day. Plus it is way tastier than take-out [zero regrets or questionable ingredients involved], especially since it’s cooked with love.
If you’re not eating eggs – simply eliminate and consider adding another one of your favorite hearty veggies like seasonal squash, raw or lightly steamed.
What’s your favorite way to make greasy favorites fresh and healthy?
Heart bowl courtesy of Breakfast Criminals.
veggie fried brown rice
vegetarian, gluten-free, soy-free
serves 1
ingredients
1/2 cup brown rice or quinoa, cooked as directed [organic, gluten-free if possible]
1 small carrot, peeled + thinly sliced
1 cup bok choy, rinsed + chopped into ribbons
1/2 cup snap peas, roughly chopped [or sub frozen peas]
1-2 cloves garlic, diced [or sub 1/4 tsp garlic powder]
1 organic egg, large
1-2 tbsp coconut oil
1-2 tsp coconut aminos
1/4 tsp turmeric, ground
1/4 tsp ginger, ground
1/8 tsp oregano, dried
pinch sea salt + pepper to taste
to garnish
1/4 avocado, cubed
1 tbsp sunflower or pumpkin seeds
1 tbsp green onion, thinly sliced
1 large basil leaf, thinly sliced
1 tbsp sauerkraut
1 tbsp nutritional yeast [optional]
hot sauce of choice [optional]
instructions
Heat coconut oil in wok or pan on medium, add carrots and steam/sauté 3-5 minutes until a bit softer.
Add bok choy, peas, garlic [if using a clove], brown rice/quinoa and sauté another 2-3 minutes until bok choy is bright green.
Make an open space in the center of the pan, crack the egg there and begin to stir to scramble, as it begins to cook start to combine with remaining ingredients in the pan.
Once egg is cooked add spices and coconut aminos, stir until combined and remove from heat.
Serve warm with desired/suggested toppings.
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