I just love fried rice! Every time I make it I always say, "this time it's the best!" I guess each time it is a bit different because I tend to add what I have in the fridge! This is a very forgiving recipe and really is just a guide line.
I liked the addition of avocado, lime juice and cilantro this time! Cant wait for lunch!
1Make a big pot of brown rice following packaging directions. I make it a day or two before so the grains are nice and separate for frying. I used about 6 cups in this recipe but you can use more or less.
2Heat up some coconut oil in a frying pan. When melted add the chopped onion and garlic and fry for a bit until fragrant.
3Dump in the cooked rice and stir to coat all the grains with the oil.
4Now add your left over meat. I usually use pork roast but you can use anything you like.
5When the meat is heated through add the vegetables. I used broccoli this time but my favorite is peas. If you want to use fresh veggies, probably cook them first or stir fry with the onion in the first step.
6Push everything in the skillet to the edges so you have an open space in the middle of the pan. Add a little more coconut oil if there is no liquid flowing in to the center.
7Pour in the beaten eggs and after they are somewhat set, break them up and stir into the rice. Once again push all to the edges. (maybe a little more oil again)
8Put the sesame seeds and cumin in the center and fry again until toasted. Add a splash of lime juice and some soy sauce. Incorporate everything together once again. Taste to make sure there is enough soy sauce flavor.
9Stir in avocado and top with green onions and cilantro for garnish if desired.