EASY FRIED RICE RECIPE
1 tablespoon toasted sesame oil
1 small onion, diced (about 1 cup)
2 c arrots, diced (about 1 cup)
1 bell pepper, diced
2 cloves garlic, minced
1 cup baby spinach
1 cup frozen peas, defrosted
1/2 cup thinly sliced scallions
4 cups cooked jasmine rice
1/4 cup low sodium soy sauce (If you’re gluten-free you can sub in for tamari or liquid aminos)
1 tablespoon sesame seeds
1 tablespoon coconut oil
4 Happy Egg Free Range Blue & Brown Heritage Breed eggs
Heat sesame oil in a large skillet over medium heat.
Add in the onions, garlic, peppers, and carrots. Stir well and cook for five minutes or until the veggies are tender and onions are translucent.
Next, stir in spinach, peas, and scallions. Cook for another three minutes or until the veggies are tender but still vibrant.
Add in rice, low sodium soy sauce, and sesame seeds. Stir together and cook for five more minutes or until all the flavors have combined and the rice is heated through.
In the meantime, heat a small nonstick pan over low heat, add a little coconut oil to the bottom of the pan (you can also use butter or ghee), and then add one Happy Egg to the pan at a time.
Once you see the whites start to set up, add a splash of water to the pan and pop on a lid for about 30 seconds. This allows the whites to cook through but leaves the yolks super vibrant and runny.
Slide the creamy egg right over your fried rice to finish the dish. Repeat for each serving, serve, and enjoy!
Nutrients per 1/4th of recipe: Calories: 415kcal | Carbohydrates: 60g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 164mg | Sodium: 628mg | Potassium: 505mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7370IU | Vitamin C: 61mg | Calcium: 105mg | Iron: 3mg