Yields: 4 servings

Photo and Food Styling by Alanna Taylor-Tobin

Fried rice is a great fridge-cleanout meal, so feel free to use whatever you have on hand including leftover steamed rice and vegetable odds and ends in the crisper. If you’re starting with uncooked rice, you’ll need 2/3 cup raw rice to get 2 cups steamed rice. Don’t forget the Sriracha for serving – it adds spice, acid, heat, and depth! As with any stir-fry, be sure to have all your ingredients prepped and ready before you turn on the heat. - The Bojon Gourmet

Ingredients

• 1 (8oz) Hodo All-Day Egg Scramble Locate product

• 2 cups cold cooked white rice such as jasmine or basmati

• 2 tablespoons coconut oil

• 1 cup grated carrot

• 1 medium red or yellow bell pepper, seeded and diced

• 1 medium zucchini, quartered lengthwise and sliced 1/4-inch thick

• 1/2 teaspoon salt

• 1 teaspoon curry powder

• 1/4 teaspoon turmeric

• 1/2 cup frozen peas

• 1/4 cup full-fat coconut milk or cream

• 1 scallion, green part only, finely sliced on the diagonal

• Handful cilantro for garnish

• Sriracha, for serving (optional)

Instructions

1. Heat the coconut oil in a wide skillet, wok, or braising pan until it shimmers.

2. Add the bell pepper and cook, stirring occasionally, 1-2 minutes.

3. Add the carrots and cook, stirring occasionally, 1-2 minutes.

4. Add the zucchini and cook, stirring occasionally, until all the veggies are crisp-tender, 2-3 more minutes.

5. Add the peas and cook until bright green, 30-60 seconds.

6. Add the salt, curry powder, and turmeric. Cook until fragrant, 30 seconds.

7. Add the rice and stir to coat with the oil until heated through.

8. Push the rice to one side, adding more oil to the pan if it looks dry, and add the scramble. Heat, stirring, for 1 minute, then fold into the rice. Remove from the heat and stir in the coconut milk.  

9. Divide between two shallow bowls, top with cilantro and scallions, and serve with Sriracha for a kick!