Very Veggie Fried Rice

Ingredients:

2.5 tbsp grapeseed oil

1 small white onion, chopped 

2 medium carrots, chopped 

1 cup broccoli, chopped

1 red bell pepper, chopped

1 cup snow peas, chopped

1 cup frozen green peas

¼ teaspoon salt, more to taste

1 tbsp fresh ginger, minced

3 large cloves garlic, minced

Pinch of red pepper flakes 

2 ½ cups cooked brown rice

3 green onions, chopped

2 tbsp reduced-sodium tamari 

2 tbsp toasted sesame oil 



For serving:
chili-garlic sauce or sriracha


Instructions

1. Prep all ingredients. 


2. Over medium-high heat & add 1 tbsp of grapeseed oil. Add onion and carrots & cook until the onions are translucent & the carrots are tender about 3-5 min.

3. Add remaining veggies (broccoli, bell pepper, snow peas, green peas) and salt. Continue cooking, stirring occasionally until veggies are cooked & turning golden, about 3-5 min.

4. Transfer veggies into a big bowl. Return the pan to heat and add the remaining 1 tbsp oil. Add ginger, garlic, and red pepper flakes, and cook until fragrant while stirring.

5. Then add the rice, mix together & cook, stirring occasionally, until the rice is hot for about 3-5 min.

6. Add green onions and stir to combine. Then add the cooked veggies from the big bowl into the pan and stir to combine.

7. Remove the pan from heat and stir in tamari and sesame oil. Taste, and add more tamari if you like it saucy (don’t overdo it).

8. Divide into bowls and serve immediately. Top with chili-garlic sauce or sriracha.

Makes about 3-4 servings.

* This is a delicious way to get in lots of veggies in one meal.

*Other veggies you can add are asparagus, cabbage, scallions, spinach, and kale.

*I like Trader Joe’s pre-cooked organic brown rice.

*To make it gluten-free, use gluten-free tamari.

*For leftovers, store in the refrigerator, in an airtight container for 3 to 4 days