Organic_ashley 
This delicious vegetable fried rice works well as a side dish or as a meal. If you prefer, you can add chicken, shrimp or pork for additional protein. I also find for best results, cooking the rice and refrigerating it the night before gives the dish just the right texture.
Turn stove on to medium heat. Add 1 tablespoon of the oil into the wok and let it heat up. Add the chopped onions for about 8 minutes, or until they begin to caramelize. Add the minced garlic and cook for another 2 minutes. Remove onions and garlic from wok and set aside. Take wok off the heat and allow it too cool.
Break the eggs into a bowl and beat them. Add 1 teaspoon of soya sauce, and 1 teaspoon of sesame oil to the mixture. Set aside.
Place the wok back onto the stove at medium heat. Add 1/2 tablespoon of coconut oil to the wok and coat the entire surface. Add the egg mixture to the wok and move it around, allowing the egg to set onto the wok. When the egg begins to puff up, flip it over and cook the other side briefly. Chop the egg with the utensil, then remove from wok and set aside.
Add another 1/2 tablespoon of oil into the wok and let it heat up. Add the carrots, peas, cooked onion and garlic. Stir-fry until vegetables become tender, about 2 minutes.
Add the rice, green onions, and bean sprouts, combining thoroughly with the stir fried vegetables for another 3 minutes.
Add the soya sauce and chopped egg to the wok and combine together. Continue to stir-fry for a few more minutes or until the taste and texture of the rice meets your liking. Serve with additional soya sauce on the side.
Ingredients
Directions
Turn stove on to medium heat. Add 1 tablespoon of the oil into the wok and let it heat up. Add the chopped onions for about 8 minutes, or until they begin to caramelize. Add the minced garlic and cook for another 2 minutes. Remove onions and garlic from wok and set aside. Take wok off the heat and allow it too cool.
Break the eggs into a bowl and beat them. Add 1 teaspoon of soya sauce, and 1 teaspoon of sesame oil to the mixture. Set aside.
Place the wok back onto the stove at medium heat. Add 1/2 tablespoon of coconut oil to the wok and coat the entire surface. Add the egg mixture to the wok and move it around, allowing the egg to set onto the wok. When the egg begins to puff up, flip it over and cook the other side briefly. Chop the egg with the utensil, then remove from wok and set aside.
Add another 1/2 tablespoon of oil into the wok and let it heat up. Add the carrots, peas, cooked onion and garlic. Stir-fry until vegetables become tender, about 2 minutes.
Add the rice, green onions, and bean sprouts, combining thoroughly with the stir fried vegetables for another 3 minutes.
Add the soya sauce and chopped egg to the wok and combine together. Continue to stir-fry for a few more minutes or until the taste and texture of the rice meets your liking. Serve with additional soya sauce on the side.
