Golden Egg Fried Rice

One plate is the amount the calories and protein above are for.

• 5 eggs
• 1 cup cooked jasmine rice
• 1 cup cooked carrot (from about 1.5 cups raw diced)
• 1 cup cooked snap peas (from about 1.25 cups raw)
• 1 tbsp olive oil
• 1 tsp ginger, minced
• 1 tbsp coconut aminos

• 10 eggs
• 2 cups cooked jasmine rice
• 2 cups cooked carrot (from about 3 cups raw diced)
• 2 cups cooked snap peas (from about 2.5 cups raw)
• 2 tbsp olive oil
• 2 tsp ginger, minced
• 2 tbsp coconut aminos

• 20 eggs
• 4 cups cooked jasmine rice
• 4 cups cooked carrot (from about 6 cups raw diced)
• 4 cups cooked snap peas (from about 5 cups raw)
• 4 tbsp olive oil
• 4 tsp ginger, minced
• 4 tbsp coconut aminos

• 30 eggs
• 6 cups cooked jasmine rice
• 6 cups cooked carrot (from about 9 cups raw diced)
• 6 cups cooked snap peas (from about 7.5 cups raw)
• 6 tbsp olive oil
• 6 tsp ginger, minced
• 6 tbsp coconut aminos

• 40 eggs
• 8 cups cooked jasmine rice
• 8 cups cooked carrot (from about 12 cups raw diced)
• 8 cups cooked snap peas (from about 10 cups raw)
• 8 tbsp olive oil
• 8 tsp ginger, minced
• 8 tbsp coconut aminos

1. Warm the olive oil in a pan over medium high, about 1 minute, until it shimmers.

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2. Add the carrot and snap peas and cook, stirring, 4 to 5 minutes, until the carrot is tender and the peas are bright.

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3. Push them to one side, pour the beaten eggs into the space, and scramble 2 to 3 minutes, until just set with no wet liquid.

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4. Fold in the rice, ginger, and coconut aminos and toss over the heat, 2 to 3 minutes, until the rice is hot and steaming.

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5. Serve hot.

• Calories777
• Protein37g
• Carbs65g
• Fat39g
• Fiber7g
• Sodium492mg

• Inflammation
• Steady Energy
• Eating Well

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