Day 24 of 30 Day Recipe Challenge

Like fried rice, but want to be healthier?

Then this is the recipe for you!



  • 1 cup brown rice, unprepared
  • 2 cups water
  • 1-2 cups diced zucchini, seeds removed
  • 1/2 – 1 cup diced carrots
  • 1/2 cup diced red onion
  • 1/2 – 1 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 2 tbsp tamari (gluten free soy sauce)
  • 1/4 tsp sea salt
  • 3 eggs
  • 1-2 tbsp coconut oil


Prepare brown rice according to package directions.  You can also use a rice cooker.  I still prepare mine the old fashioned way.  I bring the brown rice and water to a boil, reduce heat to low and cover with lid.  Cook for 60 minutes without lifting the lid.

Meanwhile, you can dice all your veggies as directed above.  Or if you did that on your Healthy-Seasonal-Brown-Fried-Rice1kitchen prep day, just relax for about 45 minutes.  Then in a wok or deep saute pan over medium to medium-high heat (depending on your range), stir fry the veggies in the coconut oil until tender.  Remove veggies from pan quickly scramble the three eggs.

Now you can add in the rice, veggies, sea salt and tamari to the wok and mix it all together.  It is ready to serve.

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