Garden Vegetable Fried Rice

Christine Wong

Garden Vegetable Fried Rice

This simple, vegetable-packed recipe makes for the perfect weeknight meal when paired with fresh avocado and crispy baked tofu.  

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Serves: 2

Take advantage of the abundance of in-season produce and cook up this easy recipe from Christine Wong’s Plantiful Plate cookbook for your next potluck or outdoor picnic. 

What you need:

2 tablespoons olive oil
1 cup riced cauliflower
1 shallot, finely chopped
1 cup garden peas
1 cup chopped Swiss chard
2 cups cooked brown rice
3 tablespoons nutritional yeast
¼ cup chopped fresh mint
Zest and juice of ½ lemon
½ teaspoon salt 
¼ teaspoon black pepper 

What you do:

  1. In a large skillet over high heat, warm olive oil. Add cauliflower and shallot and sautée 3 minutes, or until softened. Add garden peas and chard, tossing to combine, and cook 5 more minutes. Add rice and nutritional yeast and cook for 1 more minute. Remove from heat. 
  2. Transfer to a serving bowl. Add mint, lemon zest and juice, salt, and pepper. Toss well and serve.
For more plant-based recipes like this, read:

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