This is a great one to prepare in advance and make on the spot. The prep time can take a while: slicing and dicing and all that. However, once all that is done, actually cooking it up takes 5 minutes. It’s also best to prepare the rice in advance and let it cool. This is also a good recipe for someone who wants to meal prep, but also have a warm meal. You can keep all the prepared ingredients in the fridge and then take out what you need for that serving and you’re good to go.
Rice (prepared and cooled in advance)
1 tsp. Coconut Butter
1 Small Red Onion
1 Clove of Garlic
Veggies of Choice
Fish Sauce (optional)
Start with a skillet on medium/high and then add coconut better and melt. Coconut butter is a great healthy choice, Make sure it doesn’t burn or smoke.
Once butter has melted, add bell peppers and let them soften a bit. Then add other veggies and onion and garlic finely chopped. I chose mushrooms, brussel sprouts, and green beans (I steamed the brussel sprouts and green beans ahead of time).
Next add a splash of soy sauce and fish sauce. Start with about 1 tablespoon of soy sauce and then add more later if you want. Soy sauce and fish sauce are very salty and can easily overpower the flavor.
Let that mix simmer for 3-5 minutes, then push it all to the sides and create a little well in the center. Add rice to center.
On top of the rice drizzle a little bit of soy sauce.
Give it a good stir so that the soy sauce evenly coats the rice, then mix it into the veggies.
Create another little well in the center.
Add egg to the center. I used just one at the time, but you can add however many you want. 2-3 would be fine.
As the egg begins to cook, stir it around like scrambled eggs.
Once the egg is cooked, stir it into the rest of the stir fry.
After that, serve and enjoy!