This might be my favorite fried rice because I don’t have to cook it! My husband does make a mean fried rice though, even if I tend to be biased. One of my favorite parts about this recipe is that it is an excellent way to use up leftovers without anyone being aware that they are eating leftovers. Major bonus in my book!
1 Tablespoon of oil
1 Tablespoon of butter
1/4 cup diced onion
1 teaspoon garlic powder
1/4 cup to 1/3 cup of coconut aminos
2 cups rice
Veggies of choice
Get a large pan out and start heating it on the stove over medium high to high heat. Add the oil and the butter to the pan and swirl around until warm. Add the onions and sautéed until they are translucent. Add the rice. Stir and turn over the rice until it’s brown and crispy. This will vary depending on how old the rice is, what kind of rice you used, and how you cooked the rice originally. I highly recommend leftover rice.
Add the eggs and cook until they are done.
Add the veggies and stir them in. If using frozen veggies like we usually do, cook and stir until they are heated through. Add more coconut aminos as needed. Here is where you could add in some protein like leftover chicken or whatever else you are trying to use up. If you would like to use shrimp I would cook it in the hot pan first, remove it to the side while you do the rice and eggs and then add it back in with the veggies.
Scoop into a bowl and enjoy!