Curry Fried Rice with Cashews

3 cups brown rice, cooked
2 Tbsp. coconut oil
2 eggs, beaten
1/2 yellow onion, finely diced (about 3/4 cup)
2 carrots, finely diced (about 1/2 cup)
1/2 red bell pepper, finely diced (about 1/2 cup)
2 cups fresh broccoli florets
2/3 cup cashews
1 Tbsp. curry powder
2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
2 scallions, dark green parts only, thinly sliced

Cook the rice if necessary and let it cool (you can cook the rice up to a day in advance.) Heat 1/2 the oil in a large nonstick skillet or wok over medium-high heat and swirl it around the pan to coat it. Add the egg and cook it while breaking it up with a spatula until it is just cooked, 1 – 2 minutes. Transfer it to a small bowl.

Add the remaining oil to the pan, swirl it around, and add the onions, carrots, peppers, broccoli, and cashews. Stir-fry them until the carrots are tender, 3 – 4 minutes. Add the rice, eggs, curry powder, soy sauce and scallions and toss it all gently and thoroughly until the flavors are combined. Serve it immediately

Serving Size: Makes 4 servings, 1 1/2 cup each

Number of Servings: 4

Recipe submitted by SparkPeople user DANIELLEBREEN.