Rainbow Fried Rice
Ask and you shall receive… due to high demand on request from my dinner earlier this week, I bring you the recipe for my Rainbow Fried Rice!
As I say within next to every recipe description, “Colour is Key” and for this recipe it definitely hits the mark! By eating with colour we are providing our body with a range of vitamins and minerals, each supporting the other as well as providing ourselves with a new element of nourishment! Plus it looks super inviting!
This recipe was something I threw together from the remanence of my fridge! At the beginning of the week I will usually cook a large pot of Brown Rice or Quinoa to have on hand to add and bulk up my meals, in connection with this a dip or sauce plus a protein such as tofu, tempeh or legume based patty! A little prep can help you later in the week for a quick meal!
I see a lot of people be intimidated with “healthy cooking” as there is the mindset connected that it is bland.. no no, today we create you a new belief! The combinations of simple flavours that come naturally within your ingredients with just a touch of seasoning is all you need! For this recipe all I have added is a dose of Tamari and Grated Ginger!
Use what you’ve got in the fridge or cupboard.. these veggies serve as a base but are not the exact amounts of type you have to use! What else can you use that you have on hand? This recipe is based on rough estimations.. it will more than likely set you up for multiple meals through the week! A little extra for an easier week!
It’s time to get cooking! P.s… don’t forget to tag me in your re-creates! @samanthaflook
Ingredients: Serves 5-6 people
2 cups cooked brown rice
1 large onion diced
2 cloves of garlic finely diced
1 large sweet potato peeled and finely diced
2 large carrots peeled and finely diced
2 cobs of corn, kernels removed
1/4 purple cabbage roughly chopped or shredded
1 head of broccoli chopped
1 cup organic peas
1/4 cup tamari
1 tbsp grated ginger
white sesame seeds
pinch of salt
Prepare all ingredients as directed
In a large fry pan, over a medium heat, melt 1 tbsp of coconut or olive oil!
Add in the onion and garlic, sauté for until cooked through!
Add in the sweet potato and carrots, allow to cook through for around 4-5 minutes, stirring occasionally!
Add in the remaining vegetables, place the lid over the fry pan to allow the veggies to release the juices and steam within the flavours! Stirring again every 2-3 minutes!
Once the cabbage is cooked through but still slightly crunchy add in the rice, stir!
Then add in your tamari, salt and ginger, stir well until completely combined throughout the ingredients!
Taste and season to your liking! Don’t be afraid to add a little chilli if you want some heat!
Turn off the heat and serve with a sprinkle of sesame seeds for crunch!
Store the remaining ingredients in an air tight container (once cooled) in the fridge for a quick an easy lunch, side or dinner for the rest of the week!
Wanting to expand your cooking skills or know someone else who might benefit from a class? I’ll be running my Plant Based Whole-foods Cooking Classes throughout 2019, stay tuned! Wanting to know more or needing some guidance with your food relationship? Get in touch below!
Happy Cooking.. Love Sammie x