Fried Rice With Veggies And Orange Sauce
This is an ideal recipe to clear out the fridge. So feel free to make some more and add whatever you have left. You could even fry an egg to go on top if you are not vegan of course. Ohh btw, if you have pineapple left, add that too. You won't regret it!
Servings: 2
Calories: 354kcal
Ingredients
For the stir-fry
- 1/2 cup carrot chopped
- 1/2 cup onion chopped
- 1 cup bok choy chopped
- 1 cup red cabbage chopped
- 1 cup green peas (frozen) thawed
- 1-2 cloves garlic minced
- 1-1.5 cup brown rice uncooked (1 cup uncooked makes about 2-3 cups cooked)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala/curry powder
- black pepper to taste
- sea salt to taste
For the orange sauce
- 1 orange juiced (1 orange = ¼ cup juice)
- 2 tablespoons soy sauce/Tamari
- 2 tablespoons water
- 1 tablespoon toasted sesame oil or any other oil
- 1 teaspoon corn starch
Instructions
- Cook rice according to the package instructions.
- Heat coconut oil (use virgin for added coconut flavor) in a large skillet or wok over medium-high to high heat.
- Add onions and cook for a few minutes. After 2 minutes add garlic, cumin, and garam masala. Cook onions until translucent. This will take about 5 minutes.
- Add carrot, red cabbage, and peas, stir-fry for 3 minutes.
- While cooking, whisk all sauce ingredients together in a small bowl. Set aside.
- Add bok choy and cooked rice, and stir-fry for about 2 minutes.
- Add sauce and stir-fry for another 3-5 minutes or until well combined.
Notes
Optional: serve with a small green salad on the side.