Vegetable Fried Rice

Heat vegetable broth over medium high heat until boiling.

Add rice, cover, and reduce heat to simmer for 15-20 minutes.

Remove from heat and refrigerate rice for an hour and a half or up to 3 days (leftover rice is better as it fries).

Add 1 tbsp butter to saucepan over medium heat until melted.

Add in eggs and scramble.

Once eggs are cooked through set aside.

Add remaining butter until melted.

Add in peas, carrots, and onion.

Cook for 7-9 minutes or until veggies are able to be easily pierced with a fork.

Mix in rice and coconut aminos.

Reduce heat to low and stir mixture and add in the cooked egg.

Plate your fried rice and top with green onion.

Add additional coconut aminos to taste.

Enjoy!