Ever since I dropped wheat out of my diet, my love for vegetables has grown and grown. Even as I write this, I’m thinking about cooking an extra side of veggies for dinner just because I can.
However, I can still get into a cooking rut with vegetables. How many ways can I saute them or roast them? It was time for something a little different, like adding in rice. I learned this recipe for fried rice many many years ago when I was first on the Creative Budget list, a Yahoo Group. The list is still around and going strong. Anyway, this is a great recipe for those times when you need to use up fresh veggies before they start wilting, or maybe you have some leftover veggies that need something a little extra.
Fresh Vegetables, chopped to a uniform size
salt and pepper to taste
3 T Coconut Oil
Soy Sauce, optional
Saute the fresh veggies in coconut oil until almost done. Add the cooked rice and saute a little longer. If using leftover cooked veggies, warm them a bit in coconut oil before adding the rice.
If you use extra virgin coconut oil, it will add a nice flavor to the dish, though personally I wouldn’t combine the extra virgin coconut oil with the Soy Sauce. Regular coconut oil is flavorless.
I use a cast iron pan to cook this dish. You can also use a wok. Mine is stored in the basement, and I’m often too lazy to get it out.