Step 1

Cook the rice using your preferred method (Gwen and Pat use a rice cooker). Once the rice has finished cooking, let cool briefly and place in the fridge for 2-3 hours.

Step 2

In a wok or large nonstick skillet, heat 1 tablespoon of olive oil on medium-high. Add onions and cook, stirring occasionally, until translucent. Add mushrooms, bok choy, and carrots, and let cook until vegetables are warmed through but still have some crunch. Remove vegetables from wok and set aside.

Step 3

In the same wok or skillet, heat 1 tablespoon of olive oil on medium-high. Once the oil is shimmering, add the cooked and cooled rice and a tablepoon each of liquid aminos and rice vinegar. Stir to combine, then let rice crisp up. Add vegetables to reheat, then transfer to a bowl or to-go box.

Step 4

In a clean nonstick skillet, heat 1 tablespoon olive oil over on medium-high (you want the eggs to cook fast, so have your spatula at the ready). Add 1 tablespoon liquid aminos to the whisked eggs, then pour into preheated skillet. Let edges start to firm up, about 20-30 seconds, then swirl the pan to coax any remaining undercooked egg to the edges. When mostly set but still slightly runny in the center, fold eggs into an omelette and remove from heat.

Step 5

Gently slide omelette atop fried rice. Dig in or take your fried rice to go and enjoy after your morning workout!

Farm Team Tips:

Worried about undercooked eggs? The omelette will continue to steam in your to-go box, but if you plan on enjoying your fried rice right away, simply leave the eggs in the pan until no longer runny before folding them into an omelette.

This recipe can be made with leftover rice to save time in the morning.