Vegetable Fried Rice (Or What To Do With Leftover Rice)

I always have leftover rice from the bowl I made the night before. Here's my favorite (and easiest) way to use it up.

Vegetable Fried Rice:

2 tablespoons coconut oil (Note: read benefits of coconut oil in Lagusta's coconut manifesto).

1 red onion, diced

2 garlic cloves, minced

1 thumb-size piece of ginger, grated

2 carrots, shredded or diced

1/2 head cauliflower, cut into florets

1/3 cup cashews
1/3 cup frozen green peas

2 cups cooled brown rice (Note: doesn't have to be exactly 2 cups; I just use whatever I have leftover from the night before, which usually ends up being about 2 cups).

2 tablespoons soy sauce

1 tablespoon lemon juice

1/2 teaspoon agave (or sugar)
Red pepper flakes, to taste

Heat 1 tablespoon coconut oil in heavy-bottomed pan over medium heat. Saute onion, carrot, and cauliflower for about 10 minutes, until onions start to brown. Keep pan covered and stir occasionally, making sure onions don't burn.

Add garlic and ginger, cook for about 1 minute. Add 1 tablespoon coconut oil, brown rice, peas, and cashews. Stir and cook for about five minutes, until heated through. Add soy sauce, lemon juice, agave and red pepper flakes. Stir through and serve warm.

Yield: 2 servings