B3 Coconut Fried Rice

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegetarian

MAKES 4 SERVINGS

TAKES 55 MINUTES

B3 Coconut Fried Rice

The perfect comfort food, this delicious, easy-to-make dish balances healthy protein from eggs and cashews, healthy fats, and lots of vitamin-rich veggie fiber. This recipe offers a great way to mix in those healthy veggies and create a tasty, warming meal for the cooler months. Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

1 cup brown rice

1 cup coconut milk

1 cup water

3 Tbs. coconut oil

2 organic eggs, lightly beaten

½ cup frozen or fresh peas

½ cup roasted cashews, finely chopped, plus 2 Tbs. more for garnish

½ of a medium yellow onion, thinly sliced

2 garlic cloves, minced

3 carrots, finely chopped

1 small zucchini, finely chopped

2 tsp. curry powder

1 ½ Tbs. tamari

½ cup shredded unsweetened coconut

Pinch of salt

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INSTRUCTIONS

Combine rice, coconut milk, water, and a pinch of salt in a medium saucepan over high heat and bring to a boil. Cover with a tight-fitting lid, reduce heat to a simmer, and cook 20-30 minutes, or until liquid is absorbed. Remove from heat, keep covered, and let steam; set aside. *We like to cook the rice one day ahead of time for a more traditional fried rice texture, plus it saves time!
Heat 1 Tbs. coconut oil in a large skillet over medium-high heat. Add eggs and quickly stir to break apart and cook until just cooked through. Remove eggs from skillet and set aside with rice.
Add 2 Tbsp coconut oil to skillet. Once shimmering, add onion and sauté until translucent, about 5 minutes. Add carrots, zucchini, garlic, curry powder and a pinch of salt and sauté 5 minutes or until vegetables are softened and fragrant.
Add rice and eggs back into skillet, along with peas, ½ cup roasted cashews, tamari and shredded coconut and stir to combine. Season to taste and serve hot.

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