Ingredients:
1 cup cooked long grain brown rice
1 carrot shredded
1 onion sliced
1/2 teaspoon garlic, minced
1 zucchini
1 cup green beans cut in half
2 Tablespoon fresh ginger, shredded
¼ cup chopped fresh cilantro
1 cup pumpkin thinly diced (acorn squash or butternut squash may be substituted if pumpkin is not in season)
2 Tablespoon Coconut oil
Sea salt to taste
2 large eggs
Directions:
Heat Coconut oil in the wok. Make sure the temperature is high enough that water instantly evaporates. Add all of the vegetables and spices except for the cilantro. Stir fry until the vegetables become somewhat tender, but not mushy.
Stir in the brown rice or shredded cabbage. Add sea salt. Lower heat and crack the eggs into the stir fry. Gently turn the mixture to cook the eggs and avoid stirring. Turn off heat and toss the coriander over the stir fry.
Makes 2 servings
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