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I will admit that I love Chinese food….particularly vegetable fried rice. And of course, most Chinese restaurants use lots of additives like MSG in their food, which definitely does NOT make my tummy very happy! So I wanted to create a fried rice recipe that takes out the ingredients that don’t work well for sensitive tummies like mine and still yummy. This is what I came up with! I also use coconut aminos in my recipe and not soy sauce which my body is not very happy with. The coconut aminos have a similar flavor and are a great substitute for the soy sauce!
You can add some additional protein to this by adding 3/4 cup of pre-cooked chicken breast (which I did) or shrimp. It definitely gave my local Chinese restaurant a run for its money!! Don’t have any pre-cooked chicken ready? just marinate the chicken in some fermented soy sauce or coconut aminos and garlic and saute it up in a small skillet.
This recipe reheats really well, so it is great for a leftover lunch or for dinner another night. It is naturally gluten-free, although if you need to avoid gluten, you may want to opt for using the coconut aminos as some soy does contain wheat.
Vegetable Fried Rice
Ingredients
- 3 cups precooked brown rice
- 2 large eggs beaten
- 1 clove garlic finely chopped
- 1/2 cup carrots shredded
- 3/4 cup onion chopped
- 1/2 cup frozen peas thawed
- 2 tbsp coconut aminos or fermented soy sauce
- 3/4 cup precooked chicken breast or shrimp optional
- 2 tsp extra virgin olive oil
Instructions
- Coat large skillet with 1-2 tsp olive or avocado oil.
- Add the eggs and scramble well.
- Once cooked fully, break eggs into small pieces, pour into small bowl and set aside.
- Pour 2 tbsp olive oil into the used skillet.
- Add onion, garlic and carrots and sauté until the onions are soft.
- Stir in cooked rice, peas, chicken or shrimp and coconut aminos and mix thoroughly.
- Add eggs and mix well.
- Allow mixture to heat through on low heat.
Vegetable Fried Rice
Ingredients
- 3 cups precooked brown rice
- 2 large eggs beaten
- 1 clove garlic finely chopped
- 1/2 cup carrots shredded
- 3/4 cup onion chopped
- 1/2 cup frozen peas thawed
- 2 tbsp coconut aminos or fermented soy sauce
- 3/4 cup precooked chicken breast or shrimp optional
- 2 tsp extra virgin olive oil
Instructions
- Coat large skillet with 1-2 tsp olive or avocado oil.
- Add the eggs and scramble well.
- Once cooked fully, break eggs into small pieces, pour into small bowl and set aside.
- Pour 2 tbsp olive oil into the used skillet.
- Add onion, garlic and carrots and sauté until the onions are soft.
- Stir in cooked rice, peas, chicken or shrimp and coconut aminos and mix thoroughly.
- Add eggs and mix well.
- Allow mixture to heat through on low heat.
