Oz Family Stir-Fried Rice

Name: Oz Family Stir-Fried Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 large carrot, peeled and shredded; 3 Tbsps organic coconut oil, softened; 946 milliliters cooked short-grain brown rice (day old is best); 3 eggs; 1 Tbsp minced fresh peeled ginger; 6 garlic cloves, peeled and minced; 473 milliliters chiffonade-cut kale (long strips); 79 milliliters low-sodium soy sauce or tamari; 2 Tbsps pure maple syrup; 2 Tbsps mirin; 2 Tbsps rice wine vinegar; 2 scallions (white and light green parts), sliced thin; 8 servings Sea salt and fresh-cracked black pepper; 2 Tbsps toasted sesame oil (optional); 4 Tbsps toasted sesame seeds; 85 grams cup sliced shiitake mushrooms; 237 milliliters snow peas; 2 Tbsps sriracha chile sauce; 454 grams shrimp, cleaned and deveined, or one 8-ounce package tempeh; 1 medium yellow onion, chopped

Need a gluten free, dairy free, and vegetarian main course? Oz Family Stir-Fried Rice could be a tremendous recipe to try. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains about 18g of protein, 20g of fat, and a total of 422 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of sea salt and fresh-cracked pepper, onion, ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the coconut oil you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert.

Instructions

Add 1 tablespoon oil to a large cast-iron skillet over medium-low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shrimp and cook them on both sides until they are pink and completely opaque and cooked through, about 5 minutes.

Ingredients you will need

Shrimp

Remove the shrimp from the pan and set them aside in a bowl. (If you're substituting tempeh, thaw if frozen, then place in a large cast-iron skillet with half the coconut oil over medium heat. Use a wooden spoon to break the tempeh brick apart into small pieces and fry them until cooked through and some pieces are crispy, 5 to 8 minutes. Set aside.)

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Coconut Oil

Shrimp

Tempeh

Equipment you will use

Wooden Spoon

Frying Pan

Bowl

Increase the heat to medium, add 1 more tablespoon oil, and saut the chopped onion for 2 minutes, until softened but not browned.

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Onion

Cooking Oil

Add the garlic and ginger. Stir continuously to make sure the garlic does not burn. After 2 minutes, add the mushrooms and saut until the mushrooms are softened.

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Mushrooms

Garlic

Ginger

Add the soy sauce, sriracha, and sesame oil (if using) and stir to combine.

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Sesame Oil

Soy Sauce

Sriracha

Add the snow peas, kale, and carrot and cook until the kale is slightly wilted, about 3 minutes.

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Snow Peas

Carrot

Kale

Add remaining tablespoon of oil and the rice and toss in the pan until the rice is heated through. Chop the shrimp into bite-size pieces and add them to the rice mixture.

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Shrimp

Rice

Cooking Oil

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Frying Pan

In a small bowl, whisk the eggs. Push the rice to one side of the pan and pour the eggs onto the pan surface, moving them with a spatula to scramble and cook. Stir the cooked egg throughout the rice.

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Egg

Rice

Equipment you will use

Spatula

Whisk

Bowl

Frying Pan

Drizzle the rice with the vinegar, mirin, and syrup and give it a final toss before serving with a sprinkle of salt and pepper, sesame seeds, and thinly sliced scallions.

Ingredients you will need

Salt And Pepper