Ingredients
- 2tbs coconut oil2 cloves garlic, minced2tbs fresh ginger, finely diced or grated1 onion, peeled and sliced2 large carrots, peeled and julienned½ head savoy cabbage, finely shredded250g wholegrain basmati rice, cooked4 eggs2tbs soy sauceJuice of 1 lime3 spring onions, finely sliced
Heat two tablespoons of coconut oil over a low heat in a large shallow pan or wok. Add the garlic, ginger and onion. Sauté gently for a few minutes. Add the carrot sticks and cabbage. Stir gently to mix everything. Turn the heat up a little and stir fry for a few minutes. Add the rice and cook until heated through, mixing gently. Create a well in the middle of the rice and crack in the eggs. Stir everything together. Add the soy sauce and lime juice. Combine everything and ensure the egg is just cooked. Tip into bowls and scatter with the chopped spring onion. Serve with a wedge of lime and soy sauce.
