2 c snow or snap peas, chopped small OR frozen peas, thawed
2 c carrots, shredded
1/2 c cilantro leaves, chopped
1 c roasted, salted peanuts, ground/chopped
1 c scallions, chopped fine
1 c pad thai sauce (see corresponding recipe)
1 lime, cut to 6 wedges.
Instructions
Heat large sauté pan or wok over high heat until very hot. Add 2T coconut oil to coat pan and add garlic, sliced shallots and heat for 30 seconds. Add rice and stir fry 2 min. Push rice mixture up sides of wok to create center surface area. Add 2 tsp. more coconut oil to center of pan.
Add scrambled eggs to center of pan and cook until set, breaking into pieces and combining back with rice. Add Pad Thai sauce and toss mixture well to coat rice/egg mixture evenly.
Add in shredded carrot and peas and cook for 2 more minutes until crisp tender. Add in 1/2 c of peanuts and scallions. Stir fry until vegetables are cooked through.
To serve, garnish with 1/2 c peanuts, cilantro and lime wedges.
Serving
Suggestions
Serve immediately while hot.
Originally Submitted
9/2/2014
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