In
AuthorJanella
Rating
Yields1 Serving
 2 tbsp coconut oil
 1 onion, diced
 2 garlic cloves, crushed
 1 tbsp grated fresh ginger
 1 tbsp grated fresh turmeric
 2 tbsp chopped coriander roots and stems
 2 celery stalks, diced
 2 corn cobs, kernels removed
 1 cup peas, thinly sliced green beans or diced zucchini
 185 g (6½ oz/1 cup) diced smoked tofu
 1 tbsp tamari
 1 tsp sesame oil
 740 g (1 lb 10 oz/4 cups) cooked organic brown rice, long or short grain
 4 spring onions, sliced on the diagonal
 1 long red chilli, finely chopped (optional)
 50 g (1¾ oz/1 cup) chopped coriander leaves
OMELETTE
 4 eggs
 2 tsp mirin (optional)
 ½ tsp tamari (optional)
 pinch of unrefined salt (optional)
 2 tbsp coconut oil
1

For the omelette, whisk your eggs with the mirin, if using. You don’t need to add any seasoning to the eggs but you can add a splash of tamari or a pinch of salt if you like.

2

Heat the oil in a wok or large frying pan over medium heat. Pour in the egg mixture and cook until it starts to set and puffs up. It’ll curl up around the edges and start to turn a golden colour. This will take only about 30 seconds. Flip, then cook for a further 30 seconds with the heat off. Place it on a cutting board and allow to cool a little.

3

Now roll it up and slice into thin strips. Set aside.

4

Wipe the wok or pan with paper towel, add the coconut oil and melt over medium heat. Add the onion, garlic, ginger, turmeric and coriander roots and stems and sauté for 1 minute or until fragrant.

5

Toss in all the veggies and stir-fry until almost tender, about 5 minutes.

6

Next, add the tofu, tamari and sesame oil, stir, and sauté for another minute.

7

Lastly, add the rice, spring onion, chilli, if using, coriander leaves and omelette strips and stir well to combine. Serve.

Ingredients

 2 tbsp coconut oil
 1 onion, diced
 2 garlic cloves, crushed
 1 tbsp grated fresh ginger
 1 tbsp grated fresh turmeric
 2 tbsp chopped coriander roots and stems
 2 celery stalks, diced
 2 corn cobs, kernels removed
 1 cup peas, thinly sliced green beans or diced zucchini
 185 g (6½ oz/1 cup) diced smoked tofu
 1 tbsp tamari
 1 tsp sesame oil
 740 g (1 lb 10 oz/4 cups) cooked organic brown rice, long or short grain
 4 spring onions, sliced on the diagonal
 1 long red chilli, finely chopped (optional)
 50 g (1¾ oz/1 cup) chopped coriander leaves
OMELETTE
 4 eggs
 2 tsp mirin (optional)
 ½ tsp tamari (optional)
 pinch of unrefined salt (optional)
 2 tbsp coconut oil

Directions

1

For the omelette, whisk your eggs with the mirin, if using. You don’t need to add any seasoning to the eggs but you can add a splash of tamari or a pinch of salt if you like.

2

Heat the oil in a wok or large frying pan over medium heat. Pour in the egg mixture and cook until it starts to set and puffs up. It’ll curl up around the edges and start to turn a golden colour. This will take only about 30 seconds. Flip, then cook for a further 30 seconds with the heat off. Place it on a cutting board and allow to cool a little.

3

Now roll it up and slice into thin strips. Set aside.

4

Wipe the wok or pan with paper towel, add the coconut oil and melt over medium heat. Add the onion, garlic, ginger, turmeric and coriander roots and stems and sauté for 1 minute or until fragrant.

5

Toss in all the veggies and stir-fry until almost tender, about 5 minutes.

6

Next, add the tofu, tamari and sesame oil, stir, and sauté for another minute.

7

Lastly, add the rice, spring onion, chilli, if using, coriander leaves and omelette strips and stir well to combine. Serve.

Fried Rice
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