Fried Rice with Veggies

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Fried Rice with Veggies

Here is a delicious Autumn meal that can be served with Red Lentil Soup, a side of Tofu or Tempeh, or simply enjoyed by itself.

Pure, healthy satisfaction with each bite!



2 cups cooked short grain brown rice
1/2″ piece ginger, minced fine
1/4 onion, diced
2 carrots, matchstick
1 1/2 cups shredded cabbage
2 large shiitake mushrooms (if using dried mushrooms, soak for 10 minutes and discard stems), sliced
2 scallions, chopped
2 Tbs sesame oil
2 Tbs soy sauce or shoyu
1/2 cup fresh corn (if using frozen, blanch first)
3 radishes, sliced
1/4-1/2 cup fresh cilantro, chopped
juice of 1/2 lemon


Heat oil in skillet over medium flame.
Saute onion, ginger, and mushrooms for approx 3 minutes until soft.
Add carrots and cabbage and cook 2 more minutes.
Spread vegetables evenly and add rice and shoyu or soy sauce.
Add small amount of water and steam for 5-8 minutes.
Stir in scallions and remove from heat.
Sprinkle with fresh lemon juice and top with cilantro.

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