Veggie Fried Rice Recipe

• 8 ounces tofu (or two eggs, whisked) Or for meat, see notes. ↔ Sustituir
• 4-5 tablespoons coconut oil (or peanut oil, olive oil, or use butter or ghee) divided ↔ Sustituir
• 2 leeks (chopped and rinsed) or 1 onion, diced ↔ Sustituir
• 3 garlic cloves, rough chopped ( or try garlic scapes!) ↔ Sustituir
• 4 cups chopped veggies: carrots, mushrooms, cabbage, bok choy, asparagus, kale, bell pepper, broccoli,  broccolini, zucchini, snow peas, green beans, baby spinach, kale. ↔ Sustituir
• 1 cup shelled edamame or peas (frozen) ↔ Sustituir
• 3 cups cooked, cold, dry rice (or brown rice) see notes ↔ Sustituir
• 3 tablespoons soy sauce or GF Liquid aminos ↔ Sustituir
• 1 teaspoon toasted sesame oil ↔ Sustituir
• salt and pepper to taste- or 1/4 teaspoon each ↔ Sustituir
• 1/4 cup scallions ↔ Sustituir
• 1-2 teaspoons Furikake or toasted sesame seeds ↔ Sustituir
• optional: sriracha sauce ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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