Category: Rice

• 1/2 cup vegetable oil
• 1 bunch green onion
• 6 ounces brussel sprouts, trimmed and thinly sliced
• 3 cloves garlic, minced
• 1 1-inch piece fresh ginger, grated
• 2 large eggs
• 2 cups cooked brown rice, cold
• 2 teaspoons sesame oil
• 1/4 cup soy sauce
• 1 bunch cilantro, roughly chopped
• 1/4 cup toasted sesame seeds

Method

1. Heat a large nonstick skillet over medium-high heat.
2. Add 2 tablespoons vegetable oil and 1 teaspoon sesame oil.
3. Reduce heat to medium.
4. Add brussel sprouts and cook until tender and a touch crisp (about 6-8 minutes).
5. Add garlic, ginger, and white parts of chopped green onion and cook until fragrant (about 30 seconds).
6. Remove vegetables and set aside in a bowl.
7. Clean out the skillet.
8. Add 1/2 tablespoon more oil and swirl the pan.
9. Add eggs and cook until scrambled.
10. Remove eggs and set aside in vegetable bowl.
11. Add remaining oil to skillet.
12. Add rice, cooking for until heated and a bit crisp (about 3-4 minutes), stirring to break up any clumps.
13. Reduce heat to medium-low.
14. Add vegetables, eggs, and soy sauce to rice.
15. Mix and cook until everything is hot.
16. Serve and garnish with cilantro and sesame seeds.

Source

Cooking class with Simon Bell.

• 2 tablespoons canola oil
• 2 eggs, whisked 
• 2 cloves garlic, minced
• 3/4 cup chopped green onions
• 1 cup carrot, chopped
• 1 medium bunch kale, ribs removed and leaves chopped
• 1/4 teaspoon salt
• 3/4 cup unsweetened coconut flakes
• 2 cups brown rice, cooked and chilled
• 1 tablespoon lime juice
• 2 teaspoons soy sauce
• 2 teaspoons chilli garlic sauce
• fresh cilantro

Method

1. Heat a large dutch oven over medium-high heat. 
2. Once the pan is hot add 1 teaspoon oil and swirl the pan to coat the bottom. 
3. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. 
4. Set cooked eggs aside in a clean bowl. 
5. Add 1 tablespoon oil to the pan and add the garlic, green onions and carrots. 
6. Cook until fragrant or until the vegetables are tender, stirring frequently (about 1-2 minutes). 
7. Add the kale and salt. 
8. Continue to cook until the kale is wilted and tender, stirring frequently (about 1-2 minutes). 
9. Set cooked vegetables aside in the same bowl as the eggs.
10. Add the remaining 2 teaspoons oil to the pan. 
11. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden (about 30 seconds). 
12. Add the rice to the pan and cook, stirring occasionally, until the rice is hot (about 3 minutes).
13. Pour the eggs and vegetables back into the rice, breaking up the scrambled egg with the spoon. 
14. Once warmed, remove the pan from the heat.
15. Stir in soy sauce, chili garlic sauce, lime juice, and cilantro. 

Source

https://cookieandkate.com/spicy-kale-and-coconut-fried-rice/

• 3 tablespoons butter
• 2 eggs
• 2 medium carrots, diced
• 1 white onion, diced
• 1 1/2 cups white mushrooms, diced
• 1/2 cup frozen green peas
• 1 head garlic, minced
• salt
• pepper
• 4 cups cooked rice, chilled
• 3 green onions, thinly sliced
• 1/4 cup soy sauce
• 1/2 teaspoon toasted sesame oil

Method

1. Melt 1/2 tablespoon butter in a large sauté pan over medium-high heat.
2. Scramble eggs in the pan. Remove from pan and set aside once cooked.
3. Melt 1 more tablespoon butter in the pan.
4. Add the vegetables, salt, and pepper.
5. Sauté until onion is soft (about 5 minutes).
6. Increase heat to high and add remaining butter.
7. Immediately add rice, green onions, and soy sauce.
8. Cook and stir for 3 minutes.
9. Stir in eggs.
10. Remove from heat and stir in sesame oil.

Source

Adapted from gimmesomeoven.com/fried-rice-recipe/