When I think of fried rice, I think of the generic dish at Chinese restaurants that is nothing more than carrots, peas and onions. Not that exciting, am I right? I decided to re-invent fried rice for myself a few weeks ago using a bit more variety in flavors and veggies. I used onion, carrots, and broccolini in the bowl above, and added a red pepper to the mix in the pan below. There was probably some kale thrown in there too because, you know, I’m obsessed with kale and all. I used coconut oil to cook the veggies (another obsession) and then used ginger, sriracha and soy sauce to season the dish. Super easy, and really quick.
Then, I had a moment of genius and added a packet of aloha to my bowl. The Daily Good contains coconut water, lemon, mushrooms and ginger (among other delicious things) — I figured since these flavors are often found in Asian cuisine, I’d give it a go. The results were great, and The Daily Good has joined the ranks of my other go-to ingredients.