Miso Stir-Fry

Serves 6

With miso as a probiotic powerhouse, and a perfect combination of veggies and protein, this health supportive comfort food keeps your tummy happy for hours!

• 2 cups brown rice, 4 cups water
• 2 tablespoons coconut oil
• 2 eggs, 2 egg whites
• 2 tablespoons tamari
• 1 medium onion, small dice
• 1 tablespoon minced fresh ginger
• 3 cloves garlic, minced
• 1 medium sized carrot, matchstick
• 1 medium bell pepper, diamonds
• 1 medium zucchini, cut on a bias
• 1 cup shredded green cabbage
• 3 celery ribs, bias
• Basil, chiffonade
• 2 tablespoons mellow miso
• ¼ cup tamari (soy sauce)
• 2 tablespoons rice vinegar
• ¼ cup Ginger Juice

For Fried Rice

1. Add 2 cups brown rice to 4 cups cold water.
2. Bring rice to a boil then cover and lower heat to a simmer.
3. Let cook about 20 minutes, or until rice is tender and the water is gone.
4. In a large skillet, heat 1 tablespoon coconut oil
5. Add rice, eggs, and tamari and cook through until eggs are done. Set aside.

For Stirfry

1. In heated wok or large skillet, heat 1 tbsp oil
2. Add onion and caramelize
3. Add minced ginger and garlic, carrot, pepper, zucchini, cabbage, and celery and sauté.
4. In a small bowl or blender, mix miso, tamari, vinegar, and ginger juice and pour into cooking veggies.
5. Remove veggies from heat after 5-7 minutes (veggies should still be crunchy).
6. Serve over brown fried rice.