1/2 medium red onion, thinly sliced
1 Tablespoon melted coconut oil
1 stock broccoli florets plus the stem
1.5 Cups shredded carrots
1 Cup crimini mushrooms, sliced
2 bok choy clusters, stem removed
3/4 Cups edemame, shelled
1/2 Cup tamari
1/2 Cup Mirin
2 Tablespoons toasted sesame oil
2 Tablespoons maple syrup, optional
3-4 Cups cooked brown rice
sriracha, to taste
pink salt and pepper, to taste
In a large frying pan or wok, heat the coconut oil over medium low heat and add the red onion. Stir constantly until they are translucent and fragrant, about 4-5 minutes.
Add in the broccoli florets and stem and cook for 1 minute. Add in all the remaining vegetables and stir occasionally for 2-3 minutes, adding more coconut oil if needed.
Add in the oil, tamari, mirin, and maple syrup if using and stir to combine. Lastly add in the fried rice, turn the heat up to medium and stir occasionaly for another 2-3 minutes. Taste test and adjust as needed.
IF COOKING FOR BURNING MAN: Remove from the heat and cool completely. Portion out into 3-5 plastic ziplock bags and place in the freezer until ready to pack up the cooler and head to the Playa