Egg-fried wild rice with edamame

Egg-fried wild rice with edamame

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2

A satisfying quick supper that is the perfect pick-me-up after a long day. Sometimes I even make extra so that I can eat any leftovers for breakfast the next day.

Ingredients

Quantity Ingredient
80g wild rice, (uncooked weight)
100g fresh edamame beans, shelled
1 tablespoon lucy bee coconut oil
80g chard, shredded
2 tablespoons pumpkin seeds
1 egg, beaten

Method

  1. Rinse the rice, then cook according to the packet instructions. Blanch the edamame beans in boiling water until tender, then drain.
  2. Heat the coconut oil in a wok and add the chard and pumpkin seeds. Once the chard is wilted, add the drained rice and edamame beans, mixing everything together.
  3. Stir the beaten egg through the rice for 1–2 minutes before serving immediately.
Tags:
coconut oil
healthy
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