Quick Vegetable Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Main course
Ingredients
- 1 cup rice, rinsed and drained
- 2 tablespoons olive oil
- 1 small zucchini, cut in half lengthwise and sliced thinly in half moons
- 3 asparagus
- 1 large carrot, diced
- 1 large shallot or 1/2 red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 large handful green beans, chopped
- 1 large handful spinach
- Coconut aminos, to taste
- Sea salt and pepper, to taste
- Cilantro, squeeze of fresh lemon juice, green onions, and toasted pumpkin seeds, to garnish
Instructions
In a rice cooker or in an InstaPot, start the rice. While the rice is cooking, prep your vegetables.
In a large skillet, heat the olive oil over medium-high heat. Add all the vegetables, except the spinach, and sauté until softer, about 5-6 minutes. Add the cooked rice, some coconut aminos and the spinach and cook briefly, while mixing, until the spinach are wilted. Remove from the heat, season with sea salt and pepper, taste and adjust seasonings. Add a fresh squeeze of lemon juice and garnish with cilantro, toasted pumpkin seeds, and green onions.
Notes
You may change the vegetables used here according to the seasons and according to what you have handy. Just ensure that all vegetables are cut in a way that will promote a uniform cooking time.
Keywords: fried rice, vegetables, quick, lunch