Corn Fried Rice

  • Seasonal Veggies

  • Corn

  • Zucchini

  • Kale

  • Garlic

  • Egg

  • Coconut amino or soy sauce

  • Rice

  • Salt

Ingredients

Serving Sizes

    • Cooked rice — 1 cup (from 1/3 cup dry)

    • Onion — 1/4 cup chopped

    • Zucchini — 1/2 cup diced

    • Kale — 1 cup chopped

    • Corn — 1/3 cup

    • Garlic — 1 clove minced

    • Egg (optional) — 1

    • Oil — 1 tsp

    • Soy sauce or sesame oil — 1 tbsp

    • Rice — 2/3 cup dry (about 2 cups cooked

    • Egg — 2 (optional

    • Onion — 1/2 cup chopped

    • Zucchini — 1 cup chopped

    • Kale — 2 cups chopped

    • Corn — 1 cup

    • Garlic — 2 cloves minced

    • Oil — 2 tsp

    • Soy or sesame oil — 2 tsp

  • Cutting board/knife

    Large skillet

    Spatula

Nutrition Facts

Instructions

  1. Add warm water, 2-3 cups for 1 cup of rice.

  2. Dice the veggies

  3. Whisk the eggs with a pinch of salt and pepper. Heat 1 tbsp oil in a pan. Cook the eggs until set (slightly undercooked) and remove from the pan.

  4. Sauté veggies and cook for 2-3 minutes. Add cooked rice, coconut amino and stir.

  5. Gently fold in scrambled eggs

  6. Season to taste.

  7. Serve and Enjoy!!!!

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