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Vegetable Fried Rice Vegetarian

Gluten-Free
Dairy-Free
Fried rice is a delicious, quick meal for weeknights. This version
has nutritious vegetables and cashews for a tasty crunch. Try add-
ing seared tofu to this classic Chinese dish for additional protein.
Or, if you aren’t vegetarian, stir in cooked chicken, cooked pork, or
steamed shrimp.
Time-Saving Tip: To make preparing this dish super fast, use
leftover rice from a meal earlier in the week. It will cut down the
total time to 20 minutes!

1½ cups uncooked brown rice 2 garlic cloves, minced
2 tablespoons coconut oil 1 teaspoon grated fresh ginger
3 eggs, lightly beaten 2 tablespoons brown
3 green onions, cut into rice vinegar
1-inch pieces 3 tablespoons tamari or
3 cups frozen mixed coconut aminos
vegetables, thawed 1 tablespoon dark sesame oil
1 red bell pepper, cut into strips 1 cup unsalted cashews

1. Cook the rice according to the package directions and set aside.
2. In a large nonstick skillet over medium-high heat, heat 1 table-
spoon of coconut oil. Add the eggs, and cook for 1 minute, or until
done, stirring with a spatula to scramble. Remove the egg from
the pan, and keep warm.
3. Add the remaining 1 tablespoon of coconut oil to the pan. Add
the green onions, frozen vegetables, bell pepper, garlic, and gin-
ger. Sauté for 5 minutes or until the vegetables are tender.
4. In a small bowl, whisk together the vinegar, tamari, and sesame
oil. Add the cooked rice to pan. Stir in egg and vinegar mixture.
Cook for 30 seconds or until mixture is hot, stirring constantly.
Top each serving with cashews.
Serves 4. Prep time: 10 minutes. Cooking time: 1 hour. Total time: 1 hour, 10 minutes.

Per serving: Calories: 709 Fat: 31.6g Saturated Fat: 11g Protein: 20.7g
Carbohydrates: 87.8g Fiber: 10.6g

Vegetarian Dinners 179