Fried Rice
Servings 6 people
Calories 247kcal
Equipment
- 1 Large saute pan
- 1 Wooden Spoon
Ingredients
- 1 Carrots Peeled and diced
- 1 White onion Diced
- ½ cup Peas Frozen, defrosted
- ½ cup Corn Frozen, defrosted
- ½ Garlic cloves Minced
- 4 cups Jasmine rice Cooked per instructions, and chilled
- 3 Green onions Thinly sliced
- 4 tbsp Coconut aminos
- 3 tbsp Vegetable oil Separated into ½ tbsp and 1 ½ tbsp
- ½ tsp Sesame oil
- Pinch Black pepper
Instructions
- Heat 1 ½ tbsp of oil in a large sauté pan over medium-high heat until the pan is hot. Add carrots, onion, peas, corn, and garlic. Sauté for about 5 minutes or until the onion and carrots are soft.
- Increase heat to high, and add the remaining 1 ½ tbsp of oil, chilled rice, green onions, and coconut aminos. Stir until combined.
- Continue cooking for 3 minutes to fry the rice, stirring occasionally.
- Remove from heat, and stir in the sesame oil until combined. Taste and season with extra coconut aminos, if needed.
- Serve immediately, or refrigerate in for up to 3 days.
Nutrition
Serving: 1cup | Calories: 247kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 191mg | Potassium: 211mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1852IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 0.2mg | Vitamin C: 9mg | Vitamin E: 1mg | Vitamin K: 29µg | Calcium: 27mg | Copper: 0.1mg | Folate: 26µg | Iron: 1mg | Manganese: 1mg | Magnesium: 25mg | Phosphorus: 82mg | Selenium: 8µg | Zinc: 1mg
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