• 1.5 cup frozen shelled edamame, thawed and drained
• 2 tablespoons melted coconut oil or avocado oil, divided
• 1 cup finely chopped carrots (3 to 4 medium)
• 1 red bell pepper, finely chopped
• 1 cup thinly sliced green onions (about 1 medium bunch)
• 3 large cloves garlic, pressed or minced
• 1 cup unsweetened coconut flakes*
• 3 cups cold cooked brown rice, preferably jasmine
• 2 tablespoons reduced-sodium tamari or soy sauce, plus more for serving
• 2 teaspoons Sriracha or other chili-garlic sauce, plus more for serving
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro, for garnish
• 1 lime, cut into wedges, for serving

* Look for unsweetened coconut flakes in the baking section at health food stores or well-stocked grocery stores. The brands most often found are Let's Do Organic and Bob's Red Mill, which are labeled “flaked coconut”.

Makes 4 servings

1. Before you get started, make sure all of your ingredients are prepared and ready to go near the stove. Put the edamame in a medium bowl and keep it near the stove.
2. Warm a large skillet, preferably cast iron, over medium heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 tablespoon of the oil and swirl the pan to coat. Add the carrots and bell pepper. Cook, stirring often, until they are tender, 5 to 8 minutes.
3. Add the green onions and garlic and cook, stirring constantly, until fragrant. About 30 seconds. Carefully transfer the contents of the pan to the bowl of edamame.
4. Add the remaining 1 tablespoon oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
5. Pour the contents of the bowl back into the pan. Add the tamari and Sriracha. Stir to combine and cook just until all of the ingredients are warmed through.
6. Remove the pan from the heat and drizzle the lime juice over the dish. Promptly spoon the fried rice into individual bowls. Garnish each serving with a generous sprinkle of chopped cilantro and a lime wedge. Serve with bottles of Sriracha or chili-garlic sauce (for the spice lovers) and tamari on the side.

Souce: Love Real Food by Kathryne Taylor (p. 182)