We love fried rice because its easy versatile and delicious. The problem we find when ordering fried rice at a Chinese restaurant is that often its fried in lots of oil, has minimal vegetables and leaves us feeling sluggish. We aren’t oil free but do try and limit unnecessary oil where we can to avoid added cholesterol.
When you’ve tried the flavors of our no- fry rice, you’ll understand that “no fry- rice” is where it’s at! This dish is flavorful and hearty. It’s also a great base for a end of week meal when you need to use up different vegetables. We’ve kept this recipe soy free but you could add baked or scrambled tofu if you wanted to add some extra protein.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
- 2 cups of medium grain rice
- ¼ cup of filtered water
- 1 brown onion (diced)
- 1 carrot (diced)
- 1 cup mushrooms diced
- 3 cloves of garlic (minced)
- 2cm ginger (minced with micro plane)
- 1 red chilli (sliced)
- 1 tsp. Chinese 5 spice
- 1 bunch of broccolini (cut into florets)
- 1 can of corn
- 2 stalks of spring onions sliced
- 2 tbs tamari
- 1 tbsp. coconut amino
- salt and pepper
- 1/2 packet of bean shoots
- In the microwave or stovetop, cook rice (absorption method) 8mins or until tender.
- Once cooked, transfer the rice onto a flat oven tray and put in fridge to dry out.
- Prep all ingredients before you start cooking- dice onion, carrot, mushrooms, mince ginger and garlic, slice broccolini, chilli, spring onions. With rice you want to use a high heat and add ingredients quickly.
- Pre heat pan on high heat. Add ¼ cup of water. Then add onion, carrot, mushrooms, garlic, ginger, chilli, spice, salt and pepper. Cook through for about 3mins.
- Add corn, tamari, coconut aminos and lightly sauté for about 2mins
- Add broccolini, bean shoots and spring onions, sauté for 2mins
- Add rice stir through until combined.
- Garnish with a fresh wedge of lime and spring onions