From our family kitchen
Egg-fried wild rice with edamame
Published
A satisfying quick supper that is the perfect pick-me-up after a long day. Sometimes I even make extra so that I can eat any leftovers for breakfast the next day.
Serves 2
Ingredients
- 80g wild rice (uncooked weight)
- 100g fresh edamame beans, shelled
- 1 tbsp Lucy Bee coconut oil
- 80g chard, shredded
- 2 tbsp pumpkin seeds
- 1 egg, beaten
Method
Rinse the rice, then cook according to the packet instructions. Blanch the edamame beans in boiling water until tender, then drain.
Heat the coconut oil in a wok and add the chard and pumpkin seeds. Once the chard is wilted, add the drained rice and edamame beans, mixing everything together.
Stir the beaten egg through the rice for 1–2 minutes before serving immediately.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story