Since going on the Autoimmune Protocol, I haven't eaten rice in over a year.  I really don't crave rice very often but love fried rice when we go to a Japanese restaurant.  I don't care for all of the oils used in those restaurants so I decided to come up with my own grain-free fried rice using riced broccoli (you can also use cauliflower).  I love the flavor combination of this dish and really enjoy it paired with seasoned chicken or shrimp.  It makes the perfect Asian-flavored dish for any night of the week!

Veggie Fried Rice

• 3 tablespoons Coconut Oil

• 2 Garlic cloves, minced

• 1/4 cup Red onion, finely chopped

• 1 Red Bell Pepper, chopped

• 3 cups Riced Broccoli or Cauliflower

• 2 cups Shredded Carrots

• 1 cup Peas (optional)

• 1/3 cup Coconut Aminos

• 1” Knob of fresh ginger, peeled and minced

• 2 Eggs, scrambled

Heat coconut oil on stove in large skillet.  Add garlic and onion and sauté for 2 minutes.  Add bell pepper, broccoli or cauliflower and carrots and continue cooking for 5-7  minutes or until soft.  Add remaining ingredients and cook another 5 minutes.  Serve immediately with seasoned chicken, beef or ground turkey.