Antioxidant-Rich Purple Fried Rice

Try this healthier spin for a new fried rice favorite!

Ingredients

In a fine colander, rinse rice with water until water runs clear.
Combine rinsed rice, water, and salt in a pot and bring to a boil. Stir, cover, and reduce heat to a simmer, cooking on low 45 minutes.
Remove from heat and keep covered to steam for 10 more minutes.
Fluff with a fork and spread it out on a tray to cool 5-10 minutes.
Meanwhile, cut produce and prepare sauce by stirring together soy sauce, brown sugar and white pepper.
Heat a large pan or wok over high medium-heat. Add 2 tablespoons coconut oil until melted and stir in red bell pepper and pineapple.
Cook about 5 minutes until golden on edges then add in edamame, carrots, green onions, and garlic and cook for about 2 more minutes.
Move veggies to the outer edges of pan. Add 1 final tablespoon of coconut oil to center of the pan and add eggs. Stir and flip the eggs to cook for about 1 minute – it’s okay if some veggies make their way back into the center with the eggs.
Add cooled rice and sauce on top of eggs and cooked produce then stir to combine. Let sit about 1-2 minutes then stir again. Repeat the sitting and stirring 2-3 more times to ensure the rice is warmed through and slightly toasted.
Taste and add more soy sauce if desired.
Option to serve with cilantro, green onion, lime, and/or sambal oelek chili paste. Enjoy!