Break up the banality of your humble rice bowl with this fried variation featuring edamame, carrots, onions, garlic, and hints of coconut aminos.
Fried Brown Rice:
- 3 cups cooked organic short-grain brown rice (best if cold) such as Lundberg
- Organic, extra virgin olive oil
- 1/2 yellow onion, diced finely
- 1/2 shallot, diced finely
- 5 cloves garlic, minced
- 1 cup shelled edamame
- 1 organic carrot, grated
- 2 tablespoons coconut aminos
- Pink Himalayan or Celtic sea salt, to taste
- Freshly cracked pepper, to taste
Prepare and set aside 3 cooked cups of brown rice (usually made from 1 cup dry rice). Frying works best if the rice is cold.
Coat a large saucepan with olive oil and heat on medium-high. Add the onions, shallots, and garlic, and cook for a few minutes, stirring continuously, until the onions begin to soften.
Add the cooked, cold rice, folding the mixture to incorporate the ingredients completely. Cook for 2-3 minutes until the rice is heated.
Add the edamame and carrots, cooking for an additional 2 minutes. Finally, add the coconut aminos, making sure that all of the ingredients are mixed together.
Season with salt and pepper, to taste. Serve hot.