Ingredients
- 5 ¼ cups brown rice (dry)
- 15 eggs
- 1 ½ yellow onions
- ⅓ cup coconut oil
- 1 ½ cups shredded carrot
- 3 cups edamame
- 1 tbsp fish sauce
- 3 tbsp soy sauce
- 1 ½ tsp ground ginger
- 3 tbsp hot sauce
Directions
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Step 1
Prepare rice according to package instructions.
In this recipe- 5 ¼ cups brown rice (dry)
-
Step 2
In a small bowl, whisk eggs until even in color. Peel and dice onion.
In this recipe- 15 eggs
- 1 ½ yellow onions
-
Step 3
Heat coconut oil in a skillet over medium-high. Add onion and cook 5 minutes. Add carrot, edamame, fish sauce, soy sauce, ground ginger and cooked rice. Cook 5 minutes, to warm through.
In this recipe- 5 ¼ cups brown rice (dry)
- 1 ½ yellow onions
- ⅓ cup coconut oil
- 1 ½ cups shredded carrot
- 3 cups edamame
- 1 tbsp fish sauce
- 3 tbsp soy sauce
- 1 ½ tsp ground ginger
-
Step 4
Push rice to the side and add eggs to the empty side of the skillet. Scramble 4 minutes, until set but still slightly moist. Stir into the rice mixture, breaking up the egg. Season with salt, pepper and hot sauce to taste.
In this recipe- 5 ¼ cups brown rice (dry)
- 15 eggs
- 3 tbsp hot sauce
Tip
To freeze, pack individual portions in freezer-safe containers with as little empty space as possible. Cover tightly and keep frozen up to 3 months.