egg fried rice

Who doesn’t love fried rice? It’s one dish all of my kids, even the pickiest one will eat, even chock full of vegetables they don’t like and eggs.

So, it shouldn’t be a surprise that it’s often on the menu. Sometimes it’s a main course, and sometimes it’s served on the sides of other dishes as part of a teppanyaki or chinese food extravaganza.

One thing for sure is that it’s always all gone by the end of dinner time.

Ingredients:

2 Tbsp avocado oil

4 scallions, light green and green parts, sliced

1 large carrot, diced

3 ribs of celery, diced

leaves of 2 baby bok choy, thinly sliced

6 cups, cooked rice

2 eggs, whisked

4 Tbsp soy sauce

3 Tbsp butter

3 cloves of garlic, minced

Directions:

Heat avocado oil in a large sauté pan, or wok on medium high heat. Once shimmering add scallions, carrots, celery, and bok choy.

Stir vegetables until just tender. Add cooked rice and combine.

Create a well in the middle of the rice, vegetable mixture. Pour eggs into the well, and continue whisking until eggs are scrambled, then stir to combine with rice mixture.

Add butter, garlic, and soy sauce. Stir to coat.

Let sit for a while, to crisp up rice, stirring occasionally.