This could be the most pretentious fried rice recipe you’ll read on the interwebs, but I don’t care. My kids eat it and at least one of them enjoys it so that makes it a winner in my book. It’s also quick to prepare and doesn’t require a heap of ingredients – perfect for a week night dinner.
There’s not a lot of blurb as I’m supposed to be working…if the husband catches me posting here I’ll be in trouble…and no he doesn’t read it…please gloss over the everything “organic” – I was laughing at myself really – although kale is on the dirty dozen list so best to buy organic for the little ones…and you don’t want to give them eggs from poor chooks who don’t have room to breath so free range is minimum…and don’t get me started about the pigs…so much thinking about food sources.
- 2 tablespoons organic coconut oil
- 1 cup brown rice, heck why not make it biodynamic
- 2 free range or organic eggs, lightly whisked
- ½ thumb grated fresh ginger
- ½ cups organic frozen peas
- 1 piece nitrate free bacon (free range or organic of course), chopped
- 1 piece of organic curly kale, stalk removed and finely chopped
- Tamari to season
- Cook brown rice according to instructions. It should take about 30 mins.
- Meanwhile cut your bacon and kale, grate your ginger.
- About 10 mins before the rice is ready, heat a wok over medium heat and add 1 tablespoon of coconut oil. When melted add the eggs and allow to set into an omelette (should only take 1-2 minutes). Slide out of the wok and onto a plate.
- Add the remaining coconut oil to the wok with chopped bacon. Cook for 1-2 minutes and then add the kale and ginger. Stir, stir, stir until bacon looks like it's cooked.
- With about 3 mins left to go on the rice, add the frozen peas to this pot. Drain peas and rice when cooked and add to wok with bacon and kale. Season with tamari and stir, stir, stir.