Ingredients
- 2 TBSP coconut oil
- 1 small onion, diced
- 1 cup julienned carrots or zucchini or snap peas, etc.
- 4 cups sliced cabbage or napa cabbage
- 2 cloves garlic
- 1 inch ginger, diced small
- 3 cups wild rice, cooked
- 4 large beaten eggs
- 2 TBSP tamari soy sauce
- Juice of 1 lime
- 2 scallions thinly sliced
Instructions
In an iron skillet heat the oil. Add the onion, ginger, vegetable of choice and cabbage, stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.