Makes 4 servings
2 Tablespoons NEXT STEP Organic Extra Virgin Coconut Oil
2 medium carrots, diced
1 small yellow onion, diced
1 bunch scallions, white and greens parts separated, thinly sliced
1 cup thinly sliced snap peas
2 garlic cloves, minced
1 Tablespoon minced fresh ginger
3 cups cooked black rice (from 1 cup uncooked)
3 Tablespoons Bragg Liquid Aminos
2 teaspoons toasted sesame oil
1 teaspoon sriracha
2 eggs, beaten
1 Tablespoon Organic Shelled Hemp Seed
Forget plain old white or brown rice, the darker, black variety is naturally super-charged with antioxidants to give you and the kids a heart-healthy boost! This recipe was created by Chef Phoebe Lapine, exclusively for The Vitamin Shoppe.
1. In a large wok or nonstick skillet heat the coconut oil. Sauté the carrot, onion, and white scallion over high heat until soft and beginning to brown, about 5 minutes. Add the snap peas, garlic, ginger, and green scallions and stir-fry until fragrant, another 2 minutes. Fold in the rice and stir-fry until well-coated in the vegetable mixture and beginning to toast, 2 minutes. Add the liquid aminos, sesame oil, and sriracha and stir to combine.
2. Push the rice to the side of the pan to create a well. Pour the eggs into the center and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and hemp seeds. Transfer the fried rice to bowls and serve right away.
Carbohydrates: 121 g
Fat: 12 g
Protein: 11 g
Fiber: 5 g