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Servings 2

Ingredients

  • 2 c. cooked brown rice
  • 2 tsp. toasted sesame oil
  • 1/4 c. diced red onion
  • 1/2 c. diced carrot
  • 1/2 c. chopped broccoli
  • 1/2 c. diced zucchini
  • 1/2 c. chopped red cabbage
  • 1/2 c. diced bell pepper
  • 1/2 c. sugar snap peas or frozen green peas
  • 1/2 c. baby bella or portabella mushrooms
  • 4 tsp. coconut aminos (soy sauce alternative)

Instructions

  1. Heat a large cast-iron skillet over medium heat. Add the sesame oil,  and once hot, add the rice to the pan in an even layer.

  2. Allow to cook for about 10 minutes, stirring occasionally, until the rice begins to take on a nice bit of caramelization .

  3. Add the veggies and coconut aminos, stir to combine. Cover and cook until the veggies are vibrant and softened. Stir occasionally to prevent sticking.