Vegetable Fried Brown Rice

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Ever wonder what to do with your vegetables that are about to go bad? It can be boring to just steam them because, let’s be honest, that’s so bland! But a lot of other recipes take way too much time. That’s why this recipe is more than perfect! This fried brown rice is so simple and only takes about 20 minutes!

This recipe is a healthy alternative to traditional Chinese restaurant food and a main reason for that is that there is no MSG. What is MSG you may ask? It stands for monosodium glutamate and is a food enhancer. MSG is an excitotoxin and actually excites the cells to the point that it becomes poison. Poison in your Chinese food? Gross! I’d rather take this healthy, yummy version.


Not to mention, this version of fried rice is so much better for you than the greasy stuff you get from delivery chinese. Brown rice is much more nutritious than the white fried rice you get from restaurants. Also, coconut oil is a much healthier oil alternative to “fry” the rice and veggies up in.



3 cups cooked Brown Rice

3 tbsp Braggs Liquid Aminos or Gluten-Free Soy Sauce

2 large Carrots, diced

2 Zucchini, chopped into chunks

1 cup tightly packed spinach

1/2 small Onion, diced

Any other vegetables you would like to add

4 tbsp Coconut Oil



1. Put 1 tbsp of coconut oil in a large sauce pan. Place the carrots, zucchini, and onions in the pan along with any other vegetables you chose to add that need to be cooked.

2. Sautee the veggies in the oil for about 10 minutes.

3. Add in cooked brown rice, 3 tbsp coconut oil, liquid aminos,  and spinach into the veggie mix.

4. Mix the veggies and rice together for about 8 minutes to allow the mixture to “fry” in the coconut oil. If the mixture looks like it is getting dry, add in a teaspoon of coconut oil.

5. Place on a plate and enjoy!

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