Veggie Fried Rice

Ingredients

4 cups cooled, pre-cooked rice

3 eggs, beaten

1/3 cup frozen shelled edamame, thawed

1/3 cup carrots, diced

1/3 cup green beans, diced

1 green onion, finely chopped

1 tbsp coconut aminos

1 1/2 tbsp olive oil

2 tsp toasted sesame oil

1/2 tsp ground white pepper

In celebration of Asian American and Pacific Islander Heritage

Month, I'm sharing a family recipe with my own twist—

Veggie Fried Rice.

Sodium creeps up in a wide variety of foods, especially Asian

cooking. Knowing where sodium hides, we can adapt recipes with

naturally salt-free spices, herbs and low sodium alternatives.

In this recipe, I’ve substituted soy sauce with coconut aminos

(1 tbsp of soy sauce = 960 mg vs 1 tbsp coconut aminos = 270 mg)

and incorporated naturally sodium-free ground white pepper, green

onions and sesame oil for flavor!

Instructions

1. On medium heat, warm a large pan or wok with olive oil. Cook carrots, green beans and edamame. Stir fry for a few minutes until tender, then push to one side of the pan.

2. Pour half of the eggs onto the other side of the pan. Scramble eggs with a spatula, then break up eggs into smaller pieces.

3. Add precooked rice, the remainder of eggs, coconut aminos, white pepper onto the pan and stir fry everything until egg is completely cooked.

4. Drizzle sesame oil over fried rice, then toss in green onions.