Stir-Fried Brown Rice
4 cups Brown Rice, cooked
2 heaping tablespoons Coconut Oil
1 whole Sweet Onion
6 cloves Garlic
1/2 cup Green Onions, chopped
¼ pound Snow Peas
3 cups thinly sliced Bok Choy stems and leaves
4 ounces fresh Shitake Mushrooms, stems removed and sliced
1½ tablespoons Asian Sesame Oil
2 tablespoons low sodium Soy Sauce
Follow directions for 4 cups of brown rice. You can use Minute Brown Rice if you don’t have a rice maker. Set aside.
In a wok or high-sided pan, heat coconut oil really hot then add diced onion. When onions are translucent, add garlic. (At this point you can have a delicious meal by adding a bit more coconut oil and the brown rice, stir-frying until some of the rice is a little crispy…oh yum!)
Add vegetables and sauté. Add cooked brown rice and sauté all together until veggies are done but still firm. Next add the sesame oil and soy sauce. Serve with meat, chicken or fish.