Gluten free | Dairy free | Vegetarian
Serves 1 (or two smaller serves)
Ingredients
- Coconut, avocado or olive oil
1 splash of garlic-infused olive oil
1 knob of ginger, diced
1/2 green or red capscium/bell pepper, chopped
4 mushrooms, sliced
Big handful of green beans or broccoli, chopped
Handful of peanuts
2 large eggs
1-2 tbsp chopped coriander/cilantro, more to serve
1 cup leftover coconut rice
1 tbsp of tamari or more to taste
Fresh lemon or lime to squeeze through and brighten flavours, optional
Toasted sesame seeds
Sriracha sauce or fresh red or green chilli to serve
Method
Heat a nonstick pan or wok on medium heat with 1 tablespoon of oil. Then add the mushrooms, and saute until tender. Add ginger and capsicum. Saute for a couple of minutes until the capsicum starts to brown.
Add the green beans or broccoli and pinch of salt. Continue to saute for a few minutes, until they are tender. Add a splash of water if they stick too much to the pan and let it evaporate.
Add the nuts and saute for another couple of minutes, so that they are toasted. Remove all the ingredients from the pan and put in a bowl the side.
In a small bowl, beat two eggs, add chopped corriander and pinch of salt.
In the pan on medium heat, add another tablespoon of oil. Then add the beaten eggs. Stir the eggs with a wooden spoon until they are only just scrambled and cooked, but don’t allow to dry out. This is very fast and usually takes less than a minute. Remove the eggs from pan and place on top of the vegetables you have on the side.
Add garlic infused oil to the pan and once its hot, add the leftover coconut rice on a medium heat. Gently break any large pieces with a wooden spoon. Add a splash of water if it sticks. When its nearly finished heating through, add the cooked vegetables, eggs and tamari, so that its all combined and hot through.
Remove the food from the pan and add the sesame seeds. Stir seeds until they slightly brown. Stir through other ingredients.
Serve fried rice with more chopped coriander and sriracha sauce or fresh chopped green or red chilli to taste.