This recipe has been a long time coming. I’m SO excited to be finally sharing it with you! I shot this in October, I think, but I kept putting off posting it because Christmas got in the way and I kept creating more and more Christmas recipes (have you checked out my Christmas roundup?) and there wasn’t any space for a savory veggie fried rice.
You’ll fall in love with this recipe! It’s full of amazing veggies, mushrooms, and the most amazing dressing made with tamari, maple syrup, lime juice, and sesame oil. SO SO SO GOOD.
It’s crazy that it’s already January, my move to Toronto was so far away last year but now that we’re already in 2017, it feels dangerously close and I’m starting to realize I’m not prepared for it at all. But it’s gonna be all good, I’m sure of it. I tell myself to think positive at least 50 times a day and not freak out about stuff because as they say, “You are what you think.”. But man is it hard! People freak out about moving to a different city and here I am acting all suave about moving half across the world. I may look ready and calm but my mind is going 200 miles per hour. It’s going to be nerve-wracking but it’s also going to be fun and exciting and I can’t wait to take you with me and tell you all about it!
Do you have any big plans for 2017? Apart from my move to Canada, I have several “smaller” plans and of course also goals I want to accomplish but I already told you all about those in Monday’s post. I want to know all about yours, though! They say that if you write down your goals, they’re more likely to happen. It’s best to use a pen and paper but I’d say a food blog counts too. And in case your goal is to eat more vegetables this year, you can start moving towards your goal by making this fried rice for dinner tomorrow! It’s not as nutritious as a green smoothie or a salad, but it’s still pretty healthy. The good thing is it doesn’t taste like healthy food. It’s not cardboard dry, it’s not missing any flavor, in fact, it’s PACKED with flavor thanks to the sauce I drizzle over this awesomeness. It’s hearty, comfoting, savory, full of amazing flavors overall delicious. And what more, the recipe makes a lot! Unless you’re cooking for 4-5 people and especially if you’re cooking for 1-2 people only, you should be set with lunch for the next 2-3 days. I’m all about meal prep, you guys. There isn’t a better feeling than when you get home after a long work day and your dinner is already ready for you. Goals.
Anyways, I hope you enjoy the recipe! Please make it, it’s one of my favorites and I promise you’ll love it! :)
- 1½ cup rice, uncooked
- 3 tbsp tamari
- 3 tbsp maple syrup
- 3 tbsp sesame oil
- the juice of ½ lime (add more if desired)
- 2 tbsp almond butter
- ½ tsp dried ginger
- ¼ tsp chili
- 1 tsp coconut oil
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 6-7 cremini mushrooms (4 cups when sliced)
- 1 broccoli, hard stem removed and chopped into bite-sized pieces
- 4-5 medium carrots, chopped
- 1 red bell pepper, chopped
- 1 tbsp dried thyme
- ½-1 cup peas, fresh or frozen (optional, I totally forgot them when taking pictures for this post and it was still tasty)
- sea salt and pepper
- Start by cooking the rice according to package instruction.
- While that's cooking, make the dressing. Simply add all the tamari, maple syrup, sesame oil, lime juice, almond butter, ginger, and chili into a small bowl and mix to combine. Set aside.
- Heat about a teaspoon of coconut oil in a big pan over medium-high heat.
- When hot, add the onion, saute for 4-5 mins, then add the garlic and saute for 1 more min until fragrant.
- Add your sliced mushrooms and a splash of water so they don't burn. Let them cook for about 5 minutes, then cover and cook for 5 more, stirring every couple minutes.
- Add the broccoli, carrots, bell pepper, dried thyme, and about a tbsp of the sauce, mix and cover with the lid again. Cook for 15 minutes or until the veggies are tender, stirring occasionally.
- Add the rest of the sauce and mix. Add all of the rice and toss to coat everything well with the sauce.
- Enjoy! Store in an airtight container in the fridge for 2-3 days.