Hibachi Fried Rice

Serves 4

2 tablespoons coconut oil

1 large onion, chopped

4 cloves garlic, chopped

2-inch piece of ginger, peeled and minced

1 large red bell pepper, chopped

2 large zucchinis, chopped

2 cups chopped mushrooms

4 cups carrot-cabbage coleslaw blend (discard any dressing)

3 tablespoons wheat-free tamari

2 teaspoons sesame oil

Sea salt and black pepper, to taste

3 cups cooked Brown Rice

8 eggs, whisked

Large Salad

Omnivore Option: Marinated Beef & Onion Strips (recipe in Basics)

Add coconut oil to a large pot over medium-high heat. When hot, add onion, garlic, ginger, bell pepper, zucchini, and mushrooms. Cover and cook for 3 minutes.

Remove lid, then stir in coleslaw blend, tamari, sesame oil, salt, pepper, and cooked rice. Sauté until the cabbage is wilted. Stir in eggs and cook, stirring frequently, for about 5 minutes or until egg has cooked through and mixture is sticky.

Serve topped with Marinated Beef & Onion Strips if desired, and a large salad on the side.