If you are craving a yummy, healthy Chinese recipe, then you have come to the right place!  My family loves this fried rice recipe, and I often like to put it on top of lettuce leaves for a little added crunch.  It is also a great way to get lots of veggies into your kids!

CHINESE FRIED RICE

2-3 TBS Sesame Oil

1 small head of Cabbage chopped

2-3 Shredded carrots

2 cups of frozen corn

2 cups of frozen peas

1 chopped yellow onion or 3 small chives chopped

1 tsp ginger

1 tsp Kirkland Organic No Salt Seasoning

½ tsp kelp (optional)

¼ tsp garlic powder

½ c Bragg liquid Aminos

¼ c water

2 cups of brown rice

3-4 eggs scrambled

Soak two cups of brown rice in water and 1 tsp of apple cider vinegar overnight.  This helps to get rid of the phytic acid and makes the rice easier to digest.  After it has soaked, cook the brown rice with four cups of water in a pot for about 30 min, or put in rice cooker with about 3 cups of water for the time allotted on the rice cooker.

While the rice is cooking, chop up the veggies and place the sesame oil and the veggies in a large pan and start cooking them until soft.

In a separate bowl, combine the Bragg Liquid Aminos, the ¼ c water, and the other herbs and mix.

Once the veggies are soft, add the cooked brown rice and the sauce and then mix.  You can then scramble the eggs in the same pan or in a separate pan and then combine.

I love this topped on top of fresh lettuce and I also love to add a little crushed red pepper on top for a little kick.