Unfried Rice

“Unfried” Rice

Fried rice is one of those quick and easy things to make when you have cold leftover rice and a few veggies that you don't know what to do with! It tastes great fresh or even reheated leftovers!

Yield: 6 cups

Course Main Course
Cuisine Asian
Keyword Fried rice
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 282 kcal
Author Kristina McFeeters

Ingredients

PLAN ahead:

  • 4 cups cooked brown rice cooled
  • 1 cup Scrambled Tofu (1/2 recipe)

30 minutes BEFORE serving, prepare veggies:

  • 1 cup carrot diced in 1/4 inches pieces
  • 1/2 cup onion chopped
  • 1 Tbsp garlic minced
  • 4 oz sliced mushrooms
  • 1 cup frozen peas

OTHER Ingredients

  • 1/4 cup coconut cream From coconut milk can
  • 1/2 tsp fresh grated ginger OR 1/4 tsp powdered ginger
  • 2 Tbsp Coconut Aminos OR soy sauce
  • 2 tsp Tamari optional
  • 1/4 cup coconut sugar OR favorite sweetener

Instructions

  1. STEAM carrots in wok OR large skillet (ceramic or nonstick works best) for 3-4 minutes in a little water over high heat.

  2. ADD onion and continue steaming until onions are clear and water is evaporated (add more water as needed during cooking).

  3. ADD garlic and ginger and stir

  4. ADD cooked rice and coconut cream and gently stir until rice is heated through.

  5. ADD remaining seasonings to taste.


  6. GENTLY fold in peas, mushrooms, and scrambled tofu and cook 1-2 minutes.

  7. ADJUST seasonings to taste.

  8. SERVE immediately.

  9. LEFTOVERS taste great reheated, too!

Recipe Video

Nutrition Facts
"Unfried" Rice
Amount Per Serving (1 cup)
Calories 282 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 338mg15%
Potassium 306mg9%
Carbohydrates 47g16%
Fiber 5g21%
Sugar 8g9%
Protein 9g18%
Vitamin A 3749IU75%
Vitamin C 13mg16%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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