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. It’s best to use cold rice, otherwise the stir fry may turn out mushy.

2 tablespoons coconut oil
4 eggs, beaten
4 cups cooked rice, brown or white
2 cups Cascadian Farm mixed frozen peas, carrots, & corn, thawed
1 tablespoon fresh grated ginger, or 1 teaspoon dried ginger
¼ cup tamari or soy sauce
¼ cup water
black pepper
Green onions, sliced

1. For brown rice: In a large pot, bring 4 cups of broth or water to a 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.
   For white rice: Add 2 cups long grain white rice and 4 cups vegetable broth or water to a saucepan. Add 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover partially, and cook for 15 minutes. Remove from heat and let steam a few minutes. Let rice 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 mostly 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.