Spicy snapper fried rice

Serves 4

Ingredients
For the fried rice:
- 2 tsp coconut oil
- 250g mushrooms - sliced
- 1 large zucchini - cut into cubes
- 1 onion - diced
- 1 large carrot - diced
- 1 head broccoli (stem included) - chopped into small pieces
- 1 can corn kernels
- 2 thumbs ginger - grated
- 4 cloves garlic - minced
- 3 TBS tamari
- 1-2 TBS sesame oil
- 1 cup brown rice - cooked as per packet instructions
- 1-2 tsp chilli flakes
- 2 eggs - beaten

For the snapper
- 450g snapper fillets (if large fillets cut in half)
- 2 TBS tamari
- 1 TBS sesame oil
- 2 tsp coconut oil

Method
- Place the snapper in a shallow bowl and marinade with the tamari and sesame oil. Place in the fridge for 1 hour.
- In a large frypan heat 2 tsp coconut oil on medium-high heat.
- Add the onions and fry for 3 minutes or until they start to turn translucent.
- Add the mushrooms, zucchini, carrot and broccoli, and fry for around 10 minutes, or until all veggies are slightly softened. Add the garlic, ginger, chilli flakes and corn kernels and cook for another 1-2 minutes. Turn off heat while snapper is cooking.
- Meanwhile, heat the remaining coconut oil on medium-high heat in another fry pan, add a few snapper fillets, and fry each side until fish is completely white on the inside and flakes easily when separated (around 4 minutes on each side - or longer for thicker fillets). Set aside and repeat with remaining snapper fillets.
- Separate the snapper fillets roughly into bite size pieces with a knife or the edge of a spatula.
- Turn the heat back on the fry pan with the veggies, add the cooked rice, tamari and sesame oil and mix.
-Create a well in the middle of the fry pan (separate the veggies to all sides to create an empty space in the middle) to make room to scramble the two eggs. Add the eggs and scramble within the space of the well until fully cooked and separate roughly with the edge of the spatula.
- Add the snapper to the fry pan and carefully mix the fried rice with the scrambled eggs and snapper.