Ginger-Turmeric Veggie Fried Rice

Ingredients:

• 3 cups short grain white rice cooked (1 cup uncooked)

• 1 Tbsp + 1 tsp avocado oil

• 1 medium yellow onion, diced

• 6 large eggs

• 3-4 cups frozen vegetable mix (carrots, peas, corn)

• ¼ tsp turmeric

• ½ tsp salt

• ¼ tsp garlic powder

• 4 cloves garlic, minced

• 2 tsp fresh minced ginger

• 4 Tbsp Coconut Aminos or Tamari

• 2 tsp coconut sugar

• 1-2 tsp sesame oil

• 1 tsp chili garlic sauce

  
  

Toppings:

• Diced green onion

• Sesame seeds

• Siracha

  
  

Directions: 

1. Cook rice according to package directions. Ideally, using cooked and cooled leftover rice.

2. Heat 1 Tbsp avocado oil in a pan or wok over medium high heat. Add onion and cook until translucent, 8-10 minutes.

3. Add frozen vegetables to the pan and cook until thawed.  

4. Push veggie mixture to the outer edges of the pan. If needed, add 1 tsp oil to the center of the pan. Add eggs and scramble directly in the middle of the pan until cooked.

5. Add turmeric, salt, garlic powder and stir everything together. Cook for 3-5 minutes.

6. Add minced garlic and ginger and cook for additional 2-3 minutes, until fragrant.

7. Whisk coconut aminos, sugar, sesame oil, and chili garlic sauce in a small bowl.

8. Add sauce mixture to the pan and stir. Add rice and mix to combine. Cook on low-medium heat for 5-8 minutes. Serve and top with chopped green onion, sesame seeds, sriracha if desired.

   
   

   Make it Vegan: Replace eggs with tofu. Remove tofu from the package and drain excess liquid. Cut into 1-inch cubes. Add to the pan with oil. Using the back of a form, mash until it has a scrambled egg consistency.  If needed, add more oil to the pan first.

   
   

*You can also use fresh vegetables (carrots, peas, corn, mushrooms, red bell pepper) in place of frozen!

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