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
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.