30-min recipe for Healthy Fried Rice with a gluten-free chili garlic peanut sauce! Serve either as a vegetarian dish or top with shredded chicken for a full meal.
COOK THE VEGGIES: Preheat a large pan over medium heat. Add 1 teaspoon coconut oil, celery, and sprinkle lightly with some salt to expedite the cooking process. Turn down to medium-low heat and sauté for 7 minutes or until cooked and softened to your liking. Then add shredded carrots and cook for another 5 minutes. Meanwhile assemble all simmer sauce ingredients in a small bowl, set aside. Then quick-steam broccoli florets by microwaving them (loosely covered on a plate) for 45-60 seconds. Once cooked, remove carrot-celery mix from pan and mix together with steamed broccoli. Set all aside.
FRY THE RICE: Turn up heat to medium-high, add 1 teaspoon coconut oil. Add cooked rice and chopped spinach to pan. Then add back all veggies to pan and stir together with simmer sauce ingredients. Add powdered peanut butter and stir until well combined. Make a well in the center of the pan by pushing the ingredients to the sides. Crack two eggs into the center and use a spatula to stir constantly, scrambling the egg mixture. Once nearly cooked, fold eggs into the rest of the mix.
Notes
*Can swap for olive oil or other preferred high heat cooking oil **Can swap for braggs aminos or light soy sauce ***Can swap for honey or brown sugar ****Can swap for other garlic chili paste or sriracha or pinch of red pepper flakes