4 large eggs, whisked
2 tablespoons coconut oil (divided)
½ cup unsweetened shredded coconut
½ cup thinly sliced green onions, bulb and tops
1 teaspoon sea salt
½ teaspoon red pepper flakes
½ cup chopped macadamia nuts
Course:
Main Dish, Side Dish
Cuisine:
Asian, Caribbean
Servings: 4servings
Ingredients
1cuporganic brown rice
2cups coconut water
4largeeggs, whisked
2tablespoonscoconut oil (divided)
3/4cupunsweetened shredded coconut
1/2cupthinly sliced green onions, bulb and tops
1teaspoonsea salt
1/2 teaspoonred pepper flakes
1/2 cup chopped macadamia nuts
Instructions
Add rice to coconut water and cook on stovetop, in microwave or in rice cooker according to manufacturer’s instructions. Remove rice, spread out on rimmed baking sheet and let cool for 15 to 20 minutes.
Meanwhile, add 1 teaspoon coconut oil to large skillet, bring to medium heat and add shredded, unsweetened coconut. Stir continuously for 3 to 4 minutes, or until turning golden brown. Remove from pan and let cool on paper towel.
In same skillet, add another teaspoon of coconut oil and scramble eggs for approximately 5 minutes or until set; scrape into a bowl.
In same skillet, add remainder of coconut oil and bring to medium high heat. Add cooled rice, and stir for 4 to 5 minutes or until hot. Add in green onions, toasted shredded coconuts, scrambled eggs, salt and red pepper flakes. Stir around for another 1 or 2 minutes