This fried rice dish is super easy to throw together! I recommend a rice cooker to perfectly cook your basmati rice and remove the headache of watching over your rice while you prep the other ingredients. My recipe used peas and carrots, but feel free to add in broccoli for extra green veg! I also used eggs to follow a more traditional recipe, but plant-based followers could add in tofu or tempeh for extra protein.
Paleo or low-carb folks can substitute the white rice for cauliflower – I would just recommend roasting fresh cauliflower rather than using frozen bags or it can become very watered down.
Enjoy!
Fried Rice
Ingredients
- 2 cups Basmati Lundberg white rice, this brand has the least amount of arsenic in it and is delicious
- 4 eggs, omit, if vegan or egg allergy
- 1 package frozen organic peas
- 3 whole carrots, chopped
- 1 sweet onion, roughly chopped
- 2 garlic clove, minced
- 1 tbsp avocado oil
- 1 tbsp roasted sesame seed oil
- 1 tbsp red peper flakes
- Salt and pepper, to taste
- 5 tbsp San-J Gluten-Free low-sodium soy sauce
Instructions
- Bring your rice to a boil. In the meantime, chop your carrots, onions, and garlic.
- In a large pan, heat up oil and add in onion and garlic on medium-heat until they become translucent.
- In another pot (or if your rice is done you can use that pot) boil your peas and chopped carrots together until soft, about 10-15 minutes.
- With the peas and carrots done, add the rice, peas, and carrots to the pan and mix together with the onions on low-med heat. Add salt, pepper, 1 tbsp roasted sesame oil and red pepper flakes, stirring frequently.
- Now crack your eggs over the rice and stir immediately so the egg does not stay together, but mixes in to the rice.
- Add in your soy sauce (more if desired) and then remove from heat. Serve immediately!