Quick and easy fried rice is full of healthy veggies, and is gluten free and vegan, too!
Do you remember the dining room in your dorm when you were in college? I remember it well – the food was fine – not the crazy gourmet stations that some schools have now, but it was pretty good. I remember loving the apple dumplings – so yummy! And I think there were a few other things that I was quite fond of, but mostly everything was just good, not great.
One thing I remember is that there always seemed to be fried rice on the weekends. I don’t know if it was because it was easy and cheap or what, but I just remember thinking, Oh great…fried rice again. And it wasn’t amazing fried rice, it was just simple with a little egg and some sad peas and carrots mixed in. Not like this version!
This version has a lot more veggies but is still super simple to make. I like to use store-bought shredded carrots and broccoli slaw to save time, it’s just easier for me. The rice takes a little while to cook, but all in all, this meal comes together easily, and makes a quick lunch. You could even add an egg or some other protein if you want – it’s up to you.
- 1 cup uncooked rice
- 1 Tablespoon olive oil
- 1 cup shredded carrots
- 1½ cups broccoli slaw
- 1 red bell pepper, thinly sliced
- ⅓ cup tamari sauce
- 1 Tablespoon honey or agave syrup
- 3 green onions, chopped
- red pepper flakes
- Prepare the rice according to package instructions.
- When the rice is almost done cooking, place the olive oil and the red bell peppers in a large skillet. Cook over medium heat until it starts to soften. Add the broccoli slaw and carrots and stir well so that they start to wilt.
- Stir in the tamari sauce and honey (or agave), then add the cooked rice. Stir to combine.
- Once everything is evenly coated with sauce, spoon into bowls and top with the green onions and red pepper flakes if desired. Enjoy!
Linking up to Allergy Free Wednesdays and some of these parties.