Veggie Fried Rice

2 cups cooked brown rice, cold or chilled (not warm or hot)
2 carrots, sliced on an angle
3 celery ribs, sliced on an angle
3 green onions, chopped
1/2 onion, chopped
1 red pepper, chopped
2 portabella mushrooms, chopped (optional)
1 cup broccoli, cut to desired size
1 cup cauliflower, cut to desired size
1 cup sugar snap peas, cut on an angle
1 Tbsp “Chick It” seasoning
1 tsp paprika
1 tsp coriander
1 tsp garlic powder
1/2 tsp ginger or 1” chunk, minced
1/2 cup Bragg’s liquid aminos, tamari or soy sauce
1/2 cup slivered almonds, roasted at 350 until just brown about 8 minutes(optional)
1/2 cup cilantro, chopped (optional)

The perfect thing to do with leftover rice, the secret to this yummy dish is using cold rice. Saute the onion in a large pan or wok on medium high to high heat. Stir constantly, adding water as needed just to prevent sticking and to caramelize the onion. Add carrots and celery, cook 5 minutes. Add cauliflower and mushrooms, cook 3 minutes. Add broccoli, sugar snap peas and green onions and cook for 7 minutes. Add seasoning & spices and continue cooking and stirring until all the veggies are al dente. Add rice to warm through and serve on plates garnishing with almonds and cilantro.


Veggie Fried Rice Dinner

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