While the title is summer fried rice, I think it’s amazing any time! I made quite a few changes and I’ve cooked it my way and according to the recipe and both are great, but I changed a bit for food sensitivities and convenience. Original recipe here from I Food Real. Recipe with my adjustments below.
Notes:
- Subbed brown rice for quinoa
- Subbed coconut aminos for soy sauce
- Subbed butter for coconut oil (coconut oil is not safe/good for high heat cooking)
- I skipped the chicken to make it vegetarian
- I added 1/2 onion for more veggies
- I skipped the bell pepper for food sensitivities
- I skipped the ginger for convenience, but it’s good with it too and you can sub dry for fresh
- I skipped the green onion because I didn’t have any on hand!
- I also think peas and cauliflower would taste amazing added to this. I’d sauté cauliflower with the rest of the veggies and add frozen peas at the end when you’re stirring all the hot ingredients together
- I would recommend 5-6 eggs if you like more eggs in your fried rice
- Sub olive or avocado oil for butter if dairy free
Ingredients
- 1 1/2 cups uncooked brown rice or quinoa
- 2 Tablespoons Butter
- 2 Tablespoons + 2 teaspoons coconut aminos
- 5-6 eggs
- 1 lb mushrooms
- 1 teaspoon sesame oil
- 1 large zucchini
- 1 head broccoli
- 1/2 inch fresh ginger grated
- 1 garlic clove crushed
1. cook quinoa or rice (I do this in a rice cooker first and let it cook while everything else is cooking)
2. Sauté all veggies (I like all mine cooked really well with no crunch- if you like more crunch, put those in last) in 1 tablespoon butter, 1 tablespoon + 2 teaspoons coconut aminos, ginger (optional), sesame oil, and garlic
3. When veggies have just a few min left, scramble eggs in separate pan
4. Combine all ingredients, add coconut aminos, 1 Tablespoon butter and serve! Enjoy!
Golden Milk