No Rice Fried Rice

Full of vitamins and healthy vegetables, this ‘fried rice’ dish doesn’t lack for taste, even if the carbs are missing. You can easily substitute any of the vegetables for any other. I love using my ‘leftover’ vegetables, like the odd mushroom or half a carrot. The flavour comes from the garlic infused oil (from the Asian store), the spices, and the sesame oil. The coconut amino acids is a good substitute for soy sauce, as it contains less than even the low sodium soy sauce. And the added chilli gives your taste buds something else to focus on than the missing salt!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a drizzle of garlic infused oil in a wok or frying pan set to high. Add the onion and garlic and cook for 1-2 minutes until softened.

Step 2

Add the remaining vegetables, curry powder, onion and garlic powder, and pepper, and stir fry for about 5-10 minutes until vegetables are cooked.

Step 3

Stir through the coconut amino acids and sesame oil. Transfer to a plate.

Step 4

Return wok or pan to high heat and fry eggs.

Step 5

Add the eggs to the plate and sprinkle some chilli flakes or Asian chilli seasoning over the egg. Serve and enjoy!

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