Fried rice: good. MSG, low-quality soy sauce, and other icky stuff: bad. That’s why I’ve taken to making my own fried “rice” at home, except I use healthier quinoa (a once-in-a-while food) in lieu of rice and coconut aminos in lieu of soy. The protein in quinoa transforms this from a side to a main; if you want to keep it vegan, simply omit the eggs. Though I’ve recommended my favorite combination of veggies, do your thing and make it your own. — Shari Koolik Leidich, author of Two Moms in the Raw: Simple, Clean, Irresistible Recipes for Your Family's Health.
Recipes and Photo from Two Moms in the Raw by Shari Koolik Leidich. Copyright © 2015 by Shari Koolik Leidich. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Heat a wok or large skillet over medium-high heat. If using eggs, add 1 tablespoon of the coconut oil to the skillet, then add the eggs and cook, stirring, until scrambled.
Transfer to a bowl and reserve.
Add the remaining 3 tablespoons coconut oil and the scallions, ginger, and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the broccoli, squash, and bell pepper and cook, stirring, until the vegetables just begin to soften, 2 to 3 minutes.
Add the quinoa, aminos, tamari, and sesame oil and cook, stirring occasionally, until the mixture is warmed through and the quinoa has absorbed most of the liquid, 3 to 4 minutes.
Stir in the kale and cilantro and cook until the kale is just wilted, about 1 minute.
Return the scrambled eggs to the pan, if using, and warm through, about 1 minute.
Garnish with the sesame seeds, scallions, and cilantro and serve with lime or lemon wedges on the side.