Forbidden Fried Rice

I love a good fried rice. What I really love about it is you can really make this into a kitchen sink dish. What veggies do you have in your fridge? I’m sure 95% of them would be delicious in fried rice. I also love that you can add some protein and this can also be a delicious and satisfying entree. Bonus! The twist with forbidden rice makes it extra special looking.

Entertaining tips:

1. Make the rice up to the day before. It will reheat in the pan anyways.

2. Chop all your veggies the morning of. Then all you have to do is throw everything in a pan.

3. Make this with my Miso Cod for an elegant and easy entertaining menu.

Recipe:serves 4

Ingredients:

1 cup uncooked forbidden rice

1/4 yellow onion

3 cloves garlic, finely chopped

1 roma tomato

1/2 zuchinni

1/4 cup water chestnuts

1 tsp coconut aminos

2 Tbsp soy sauce

1 Tbsp sesame oil

2 scallions

2 eggs

DIRECTIONS:

1. Cook forbidden rice per the package instructions.

2. Chop onion, roma tomato, zucchini, and water chestnuts.

3. Chop scallions and set aside.

4. When rice is ready, let cool for a few minutes.

5. While the rice is cooling heat a wok or large fry pan over medium heat.

6. Add sesame oil and onions. Saute for 2-3 minutes.

7. Add garlic, tomato, and zucchini. Saute for another minute.

8. Add rice, soy sauce, and aminos.

9. Toss with a large spoon so that everything combines.

10. Cook rice for 3-4 minutes.

11. Create a hole in the middle of the pan and crack both the eggs. Scramble them together slightly and then start stirring them into the rice.

12. Once eggs are cooked and everything is combined, remove from heat and transfer to a large bowl.

13. Top with scallions and serve hot.

14. Enjoy!