Thai Savory Brown Fried Rice

Serves 4
2 Tbsp. extra virgin olive oil
4 garlic cloves, minced
2 small fresh red chili peppers, seeded and finely chopped
1 cup raw cashew nuts
1 1/4 cups dry unsweetened shredded coconut, lightly toasted
1/2 tsp. stevia powder (or sweetener of choice)
4 Tbsp. Nama Shoyu (soy sauce) or Bragg's liquid Aminos
2 Tbsp. apple cider vinegar (or rice vinegar)
1 flax egg  (made with 1 Tbsp. ground flax seed & 3 Tbsp. water)
2 1/2 cups fresh green beans, cut in half
8 oz. baby bok choy or regular bok choy (shredded
1 cup uncooked brown rice (make recipe below)
lime wedges for serving
1.) Make my Perfect Brown Rice recipe below.  While brown rice is cooking prepare rest of meal.
2.) Heat oil in a wok or large frying pan.  Add the garlic and cook on medium until lightly golden.  Watch carefully so you do not burn garlic.
3.) Add the red chili peppers, cashew nuts and toasted coconut.  Mix together stevia, nama shoyu and apple cider vinegar together.  Cook over medium heat for 1 minutes.
4.) Push stir-fry to one side of pan and add flax on opposite end.  Cook and stir the flax egg for about a minute and then incorporate into stir-fry mixture.
5.) Add the green beans, bok choy and brown rice to stir-fry.  Cook and stir on medium for another minute.  Bok Choy will be wilted, but green beans will still be a bit crunchy. 
6.) Spoon into serving dish and add lime wedge on side for squeezing over rice.

1 cup uncooked brown rice
1 tsp. olive oil
2 cups filtered water
2 basil leaves (optional)
1. Fix brown rice by cooking in 1 tsp. olive oil until lightly browned. Place 2 basil leaves on top of rice and add 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes).