Who doesn’t love a good, warm bowl of delicious fried rice?! Unfortunately, when commercially made in restaurants, there is usually a lot left to be desired in term of nutrient content. But by making restaurant favorites at home, we get to control the quality of ingredients, pack it with colorful vegetables, and also save money. With the recipe as written, this dish packs a whopping 7 servings of vegetable per serving. That’s a whole day’s worth in one meal! And I’m going to be real honest here, this recipe blows most Chinese restaurants out of the water, and rivals that of hibachi grills. My mouth is watering just talking about it!
If you are grain-free or on Whole30, cauliflower rice makes for a great substitution. If you are using rice, a little secret I have learned — rice that has been cooked and fully cooled (or even chilled!) works best for this recipe. You can use fresh made rice, but I really think day old is best! I like to load ours with lots of veggies, but there are so many ways to customize this recipe to your liking. If you’d like to change things up, try adding chicken or shrimp. This recipe is naturally gluten-free, and can easily be made vegan by cooking your rice in water or vegetable broth instead of my Better Bone Broth. Enjoy!
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
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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.
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Allow to cook for about 10 minutes, stirring occasionally, until the rice begins to take on a nice bit of caramelization .
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Add the veggies and coconut aminos, stir to combine. Cover and cook until the veggies are vibrant and softened. Stir occasionally to prevent sticking.
