Egg Fried Rice
Fast and easy 10-minute recipe for egg fried rice using a healthy fat for cooking and a traditionally brewed soy sauce.
Ingredients
- 3 cups leftover cooked rice
- 3 Tbsp expeller pressed coconut oil
- 1 Tbsp butter
- 3 eggs fried and chopped into small pieces
- 1/2 cup frozen peas or frozen carrots and broccoli
- 2 Tbsp soy sauce
Instructions
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Melt the butter in a frying pan and then fry up the eggs over hard. Set the pan aside to cool briefly.
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Add the remaining expeller-pressed coconut oil to a second skillet and heat on medium for a minute or two to warm the oil.
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While the pan is heating up, chop the fried eggs into small pieces about 1/2" in size. Set aside.
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Add handfuls of the cold, cooked, leftover rice to the heated skillet and stir for 3-4 minutes to fully absorb and distribute the oil.
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Mix in frozen peas and chopped fried egg pieces with the rice mixture. Stir and cook on medium for 2-3 minutes more to heat through.
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Stir in the soy sauce and mix well.
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Taste and add more soy sauce if desired.
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Serve and enjoy!