Very veggie stir-fried rice is one of those dishes that you should keep in your "back pocket", as they say. It's super simple, adaptable, and great for leftovers. This version is made with coconut aminos instead of tamari, for my soy-free homies. I like the ratio to typically be more heavy on the veg than the rice, which make's it primarily a vegetable dish as opposed to a rice dish. I also lean towards brown rice as my grain of choice for its density and texture, but quinoa, millet, sorghum, and amaranth would all be tasty, nutritious, and gluten-free alternatives.
Very Veggie Fried Rice
1 1/2 cups cooked long grain brown rice (one day old is preferable)
2 tbsps organic non-gmo avocado oil or coconut oil
6 garlic cloves, minced
2 tbsps ginger, peeled and minced
6 pasture raised eggs
2 tbsps harissa or red chili pepper sauce
1 large white onion, chopped
1/4 head purple cabbage, thinly sliced
2 medium sized carrots, peeled and diced
1 head broccoli, stems peeled and chopped, florets cut into bite sized pieces
1 bunch kale, stems removed, leaves ribboned
1/2 cup brown rice vinegar
1/4 cup coconut aminos or tamari
1/4 cup toasted sesame oil
2 tbsps lime juice + additional lime wedges for serving
1 avocado, sliced
1/4 cup cilantro leaves, coarsely chopped
2 scallions, thinly sliced on the bias
In a wok, 5 or 7 qt dutch oven, or perfect pan, heat 2 tsps oil over medium heat. Beat the eggs in a bowl and set nearby. Add 2 tsps harissa or chili sauce, 1 tsp each of garlic and ginger to the pot, and mix to combine. Add the beaten eggs and gently scramble until softly set. Remove eggs from pan and set aside. Wipe egg residue from pan.
Add another 2 tsps of oil to the pan, 2 tsps chili sauce, and 1/2 tbsp each garlic and ginger. Sauté for 30 seconds. Add onion and cabbage and stir well, coating the vegetables in the chili sauce mixture. I typically prefer my onion and cabbage to have a bit of a crunch to them, so I opt to cook them for just about 4 minutes. If you prefer more well cooked onion and cabbage, continue cooking for 7-9 minutes.
Toss in the carrots and broccoli stems and remaining ginger and garlic, stirring to combine. When stems and carrots are just tender, add in the broccoli florets, 1/4 cup brown rice vinegar and 2 tbsps coconut aminos or tamari. Mix well and continue to cook until florets are just slightly underdone.
Add kale, rice, eggs, and the remaining brown rice vinegar, remaining coconut aminos, 1/4 cup sesame oil, and lime juice. Fold all the ingredients together, breaking up the egg into bite size pieces. Taste and add additional vinegar, lime juice, sesame oil, or coconut aminos, if needed.
Serve in bowls garnished with avocado, cilantro, and scallions.