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Loaded Veggie Fried Rice - the perfect comforting fall recipe. Made with brown rice, mushrooms, veggies, spices, and tamari almond butter dressing. (vegan, GF) |

Loaded Veggie Fried Rice

  • Author: The Healthful Ideas
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 3-6 1x
  • Category: Main Dish


This can be either a side dish served with veggie burgers and a salad or a main dish. That's why it serves 3-6 people. Great addition to a family dinner.


  • 1 1/2 cup rice, uncooked


  • 3 tbsp tamari
  • 3 tbsp maple syrup
  • 3 tbsp sesame oil
  • the juice of 1/2 lime (add more if desired)
  • 2 tbsp almond butter
  • 1/2 tsp dried ginger
  • 1/4 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
  • 1/2-1 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


  1. Start by cooking the rice according to package instruction.
  2. 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.
  3. Heat about a teaspoon of coconut oil in a big pan over medium-high heat.
  4. When hot, add the onion, saute for 4-5 mins, then add the garlic and saute for 1 more min until fragrant.
  5. 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.
  6. 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.
  7. Add the rest of the sauce and mix. Add all of the rice and toss to coat everything well with the sauce.
  8. Enjoy! Store in an airtight container in the fridge for 2-3 days.