1 tablespoon Coconut oil

½ tsp minced ginger

4 oz shredded carrots

2 oz sliced peppers

4 oz chopped broccoli

4 oz sugar snap peas

4 oz chopped kale

2 oz sliced scallions

4 oz bean sprouts

12 oz fresh salmon, cut in chunks

1 cup Thai black rice

Low sodium soy sauce

Rice vinegar

Sesame oil


Bring the black rice to a boil with 2 cups of water of chicken broth, and salt. Simmer for 45 minutes

Stir fry the vegetables in the coconut oil, adding them in the order listed. Remove them from  the pan or wok and sear the salmon until nearly done, about medium-rare. Season with the soy sauce, vinegar and sesame oil and serve with the black rice.