So I’m back and feeling refreshed after 2 weeks off from here (although I did post a new video of my July Favourites last week!)
I’ve been conjuring up new ideas and so excited to bring you lots of delicious recipes!
Today I’ve kept it fairly simple because I had a lot on my plate (hehe) so when I’m rushing around and running errands all I really want is something quick but tasty and filled with vegetables (I’ve been craving them since I’ve been away!).
Also, I can’t wait to show you photos from Tokyo because obviously it was amazing and I’ve got the funniest stories to tell you all – hopefully it will be up for Friday!
Fully Loaded Green Fried Rice vegan, gluten free, dairy free
This fried rice is the perfect quick meal, as long as you have leftover rice, or even grains like quinoa, it will come together in under 15 minutes! I also love adding herbs like coriander or mint to this as it really livens the dish and gives a fresh flavour and you can also add some sweetness with coconut palm sugar to give a well rounded flavour.
I’ve decided to leave measurements out as it’s really up to you what ratio of rice to vegetables you want, but I personally like to keep it around 50:50.
Leftover brown rice
Broccoli, chopped into small pieces
Zucchini, chopped into small pieces
Lemon (or lime)
Tamari (or soy sauce)
Toasted sesame oil (or coconut oil)
Sesame seeds, to serve
Heat you pan to about medium and put 2-3 tablespoons of boiling water into your pan and add the broccoli.
Stir the broccoli around and when it al dente, take it out the pan.
Give your pan a quick wipe with a tissue to make sure it’s dry and add you oil and ginger.
Add the broccoli and zucchini and once warm, add the brown rice.
Constantly stir and in the last minute, add the frozen peas which should thaw out quickly.
During this time, add the tamari and lemon and optional coconut palm sugar.
Turn the heat off and at this point, you can add herbs of your choice.
Serve with a sprinkling of sesame seeds and a wedge of lemon or lime.