Kate’s Kitchen #28 | Fried Rice

If there is a tastier way to get more veggies into your diet, we have yet to discover it. Versatile, fresh, beautiful, and delicious, Kate’s fried rice can be stir-fried in a wok, frying pan, or skillet. It can be served as a stand-alone meal or as an accompaniment to another dish for breakfast, lunch, or dinner!



  • 3 tablespoons of coconut oil for frying
  • 3 scallions finely diced
  • 2 cups diced veggies (bell peppers, cabbage, broccoli, mushrooms, peas, carrots, etc.
  • 1 cup of chopped leafy greens (kale and spinach)
  • 2 eggs whisked
  • 3 cups of cooked rice
  • 1 tablespoon grated or minced ginger
  • 2 cloves garlic, minced
  • Salt and pepper 


    3 tablespoons tamari or soy sauce

    1 tablespoon sesame oil

    Pinch of red pepper flakes (optional)


    Optional:cooked diced chicken, beef or pork, tempeh or tofu


  1. This recipe comes together quickly, the key is to prep the ingredients ahead of time and have them within easy reach of your stove.
  2. Warm a large skillet over medium-high heat with one tablespoon of oil. Add the scrambled eggs and swirl the pan to coat the bottom. Season with salt and pepper. Cook until they are lightly set,  flipping and stirring along the way. Transfer the eggs to a bowl and wipe out the pan.
  3. Return the pan to heat and add a tablespoon of oil, add the veggies and cook for 3-5 minutes. Transfer to a bowl with cooked eggs.
  4. Return pan to heat and add the remaining tablespoon of oil and add ginger and garlic for 30 seconds, add the rice and mix together. Cook stirring until the rice is hot for about 3-5 minutes. 
  5. Add the greens and green onions and stir to combine. Add cooked veggies and eggs. Remove from heat and add the sauce. Stir to combine. Serve immediately.Additions: water chestnuts, bean sprouts, toasted sesame seeds