Fried Brown Rice with Asian Greens

Yield: Four Entree Portions


6 Cups Cooked Brown Rice (according to package instructions)
2 Bunches Asian Greens, Chopped
2 - Inch piece Ginger, Julienne
2 cloves Garlic, mashed into a paste
1 Onions, Chopped
2 ea. Carrot, small dice
1 pint Oyster Mushrooms
3 TBS Coconut Oil
2 Ea. Eggs, Slightly Beaten
To Taste Salt & Pepper
To Taste Soy Sauce


To cook the greens

  1. Heat sauté pan and 1 T coconut oil over medium heat.
  2. Add ginger, garlic, carrot, mushrooms and onion. Cook until fragrant and carrots and mushrooms are cooked through.
  3. Add chopped Asian greens and season with salt and pepper. Cook until wilted and wet.
  4. Remove greens from pan and set aside.

To cook the rice

  1. Heat Cast Iron Pan with 2 T of coconut oil.
  2. Add cooked rice and cook until crispy
  3. Create Two "Wells" with the rice; add eggs and cook until no longer runny.

4) Season with Soy Sauce and serve with cooked greens on top.