Golden Rice

• Rinse the dry rice 4-5 times until the liquid is clear.
• Cook the rice in a rice cooker with recommended water levels per your machine.
• Line a sheet tray with a silicone mat or parchment paper.
• Spread the cooked rice in one even layer on the sheet tray and place in the refrigerator until cooled, around 30 minutes (Rice can also be made a day ahead or overnight).
• Place the cooled rice in a large mixing bowl and add the egg yolks. Mix thoroughly until all the rice is a golden yellow.
• Heat a large sauté pan over moderate heat and coat with 1 tablespoon of coconut oil.
• Add the egg whites and season with a sprinkling of salt. Cook for 1 minute on both sides until the egg is cooked through. Slide the whites onto your cutting board and rough chop.
• Add the chopped egg whites to a large mixing bowl and reserve.
• Wipe the sauté pan clean and place over moderate heat with 2 tablespoons of coconut oil.
• Allow for the oil to shimmer and add the ginger, carrots, and peppers. Cook for 2 minutes until the vegetables start to soften.
• Add the squash, zucchini, garlic, scallions, palm sugar, salt, and the golden rice and cook for an additional 3-4 minutes, flipping the rice mixture several times to incorporate all vegetables.
• Add the cooked rice/vegetable mixture to the large mixing bowl with the egg whites and combine.
• Set your oven to high broil.
• Lightly grease a baking sheet or line with a silicone mat.
• Spread the rice mixture in one even layer onto the sheet tray.
• Drizzle 3 tablespoons of the coconut oil over the top of the rice.
• Place in the top portion of the oven and cook until the top is completely toasted and golden brown, about 1-2 minutes (depending on your oven).
• Serve with sliced green onions on top if desired.