Edamame and Pork Fried Brown Rice

• 5 Tablespoons Tamari
• 5 teaspoons Rice Vinegar
• 1 Tablespoon Sesame Oil
• 1/4 teaspoons Sugar
• 2 Tablespoons Coconut Oil, Divided
• 3 whole Large Eggs, Lightly Beaten
• 3/4 pounds Cooked Pork, Cut Into 1/2-inch Dice
• 1 cup Sliced Mushrooms, Shitake Or Cremini
• 1/2 cups Shelled Edamame
• 1 whole Carrot, Shredded
• 1 whole Small Head Napa Cabbage, Sliced Thinly
• 4 cups Cold, Cooked Brown Rice
• 6 whole Scallions, Chopped
• 1 pinch Pepper

1. In a small bowl, stir the tamari, rice vinegar, sesame oil and sugar.
2. Set aside.
3. Heat a very large skillet or wok on medium heat.
4. Add 1 tablespoon coconut oil and melt.
5. Add beaten eggs and stir fry until cooked through, about 3 minutes.
6. Remove eggs from the wok and set aside on a plate.
7. Add remaining 1 tablespoon of coconut oil to the same skillet or wok and heat over high heat.
8. Add the diced pork and stir fry for 1 minute.
9. Add mushrooms and stir fry until beginning to soften, about 5 minutes.
10. Add the edamame, shredded carrot and napa cabbage and stir fry over high heat until tender, about 6 minutes.
11. Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir fry until the rice is hot.
12. Stir in cooked eggs.
13. Remove from heat.
14. Serve the fried rice with Sriracha sauce, pickled ginger, toasted sesame seed and additional tamari.
15. Slightly adapted from Food & Wine.

tamari, rice vinegar, sesame oil, sugar, coconut oil, eggs, mushrooms, shelled edamame, carrot, cabbage, scallions, pepper

Taken from tastykitchen.com/recipes/main-courses/edamame-and-pork-fried-brown-rice/ (may not work)