Vegetable Fried Rice

Vegetable fried rice has been a favorite dish of mine since I was a kid. Chowing down on a huge pile while dining out was always great, but the best thing was eating it straight out of the cardboard take-out container.

You totally know what I’m talking about.

Vegetable Fried Rice |
Vegetable Fried Rice |

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

I feel like fried rice is pretty tricky to recreate at home, and I’m not sure I’ll ever be able to truly create an authentic recipe. Similar to other ethnic food, I think it takes years of training or a grandma who’s been cooking for a million years to show you how it’s done.

Vegetable Fried Rice |
Vegetable Fried Rice |

However, this vegetable fried rice is about as close as I’ve ever come to the real thing. It’s simply flavored and doesn’t take long to throw together. The key is you must cook the rice ahead of time and let it chill for at least 1 night in the fridge. Using just-cooked rice is seriously disappointing. Trust me.

Vegetable Fried Rice |
Vegetable Fried Rice |

Lately I’ve been loving veggie-packed meals that come together in under 30 minutes and are easy to shop for. I mean, who doesn’t love a good quick and simple meal? With prep and cook time I’d say you could get this finished in 25 minutes, and you’ll even have leftovers for lunch the next day. Not too shabby.

Vegetable Fried Rice |
Vegetable Fried Rice |

I almost always have all of these ingredients on hand each week, but in case you don’t, you can always make substitutions with other vegetables you have in the fridge. It’s a great “pantry” meal with the mix of fresh and frozen ingredients that I’ve used.

And while “fried” is in the title of this recipe and the rice does sort of get fried, it’s actually a super healthy meal. I’ve loaded this with some of my favorite vegetables like Earthbound Farm’s frozen peas, fresh broccoli, and carrots. I just love the vibrancy and texture that those vegetables add.

Vegetable Fried Rice |
Vegetable Fried Rice |

For an added kick of protein I’ve also added shelled edamame. And for a little pop of juice and sweetness I added frozen mango. You may be familiar with adding pineapple to fried rice and other Asian dishes, but I thought I’d switch things up today with mango. It was a welcome change!

This is the type of comforting winter meal I adore and it totally sticks to your ribs.

You’ll see in the instructions that you combine the rice and vegetables together in 2 batches. I know that sounds annoying but it really helps keep the rice from turning mushy and the veggies from going limp. Using a large wok or your largest pan possible also helps!

Vegetable Fried Rice |
Vegetable Fried Rice |

Print Recipe!

adapted from: the Thug Kitchen cookbook

Vegetable Fried Rice

gluten-free, vegan // yields 3-4 large servings

  • 2 1/2 tablespoons refined avocado oil (or other high-heat cooking oil)
  • 2 cups EBF broccoli, chopped into florets
  • 2 1/2 tablespoons gluten-free tamari
  • 1 1/2 tablespoons rice vinegar (or white wine vinegar)
  • 2 teaspoons sriracha
  • 1/2 cup diced yellow onion
  • 1 large EBF carrot, chopped
  • 2 cloves garlic, minced
  • 2-3 teaspoons grated ginger
  • 1 cup EBF frozen peas, thawed
  • 1/2 cup shelled edamame, thawed
  • 4 cups pre-cooked short grain brown rice (chilled for at least 8 hours after cooking)
  • 1 cup EBF frozen mango, thawed and chopped
  • 1/2 cup sliced EBF green onion

Place about 2 teaspoons of oil in a wok or large skillet over medium heat. Once hot, add the broccoli and cook until vibrant green, about 4-5 minutes. Toss every minute or so.

While the broccoli cooks stir together the tamari, rice vinegar, and sriracha. Set aside.

Add the onion and carrot to the broccoli and cook until starting to soften, about 4-5 minutes. Stir every minute or so. Add the garlic and ginger and cook for 30 seconds - 1 minute, stirring constantly.

Add the thawed peas and edamame and cook for 1 minute. Stir a few times. Remove mixture from the wok onto a large plate or baking sheet. Wipe out the pan.

(Have all of your ingredients ready as the next part moves quickly over high heat to avoid soggy rice.)

Set the wok (or large pan) over high heat and add 1 tablespoon of oil. Once hot, add 2 cups of the rice and let fry for about 1 minute (very hot! watch for spattering), tossing a few times. Pour half of the sauce on top. Toss to combine and let cook for about 30 seconds, stirring 2-3 times (you want some of the sauce to soak in, but you don’t want the pan to dry up). Add 1/2 of the veggies back to the pan along with 1/2 of the mango and 2-3 tablespoons of green onion. Cook for about 1 minute until well combined and hot.

Serve hot and top with sriracha, tamari, green onion, sesame seeds, etc. Repeat the same process above with remaining rice and vegetables.

Let cool before storing in a sealed container in the fridge for up to 4 days.



  • It’s very important to use a wok/pan over high heat with high-heat oil. If you don’t do this, the rice will turn mushy. Also, cooking in 2 stages prevents the rice from becoming mushy as well.
  • Thaw and drain your peas and edamame. No boiling is required. Just toss them in the pan as directed.
  • It is crucial to use rice that is chilled and has been pre-cooked, or you’ll end up with soft, mushy fried rice.
  • Long + medium grain rice also works well and will have less stickiness and a more toothsome bite.
  • scant 1 1/4 cups uncooked short grain brown rice = appx. 4 cups cooked
Vegetable Fried Rice |
Vegetable Fried Rice |

One of the best combination of ingredients ever. I will forever be a fried rice lover.


Lentil Rice Veggie Loaf

It’s Friday.

Let’s loaf out.

Lentil Rice Veggie Loaf | #thanksgiving
Lentil Rice Veggie Loaf | #thanksgiving

Today’s post is sponsored by Simply Organic. Product opinions are always my own.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

I am a little bit slightly excited about this recipe. Because…

Finally!! I’ve created a legit vegetarian Thanksgiving main dish. And it’s oh so tasty.

Lentil Rice Veggie Loaf | #thanksgiving
Lentil Rice Veggie Loaf | #thanksgiving

You may be thinking…Didn’t she just post meatless meatloaf burgers last week? And you are right! But I was thinking that you may want to get a little classier for actual Thanksgiving and not serve a burger piled high with toppings. Or…maybe you do?

Well, I at least wanted to give you the option of having a main dish to serve that could be presented on a platter and carved into slices. Super fancy style.

Lentil Rice Veggie Loaf | #thanksgiving
Lentil Rice Veggie Loaf | #thanksgiving

The recipes are extremely different, minus them both using lentils and having tons of flavor. Nothing worse than a bland loaf. Am I right? Getting the spices right in any recipe is key!

The spices I’ve focused on with this recipe were rosemary, parsley, and thyme. Rosemary is definitely one of my very favorites, but I haven’t worked with dried rosemary much before. It’s definitely one of those spices that makes you think of the holiday season, with its woody and warm flavor. Parsley and thyme are a bit more subtle and lend a fresh, herby flavor to the loaf.

Since rosemary dries into sharp tiny daggers I highly recommend grinding (or using a mortar and pestle) it before adding to the recipe. A coffee grinder will work perfectly. Just clean it out very well before + after. Thinking about rosemary scented coffee makes me a little gaggy.

Simply Organic has been my go-to spice company for years now (true story). The quality is always top notch, and I often buy them in bulk to save money.

Lentil Rice Veggie Loaf | #thanksgiving
Lentil Rice Veggie Loaf | #thanksgiving

It’s key to cook the lentils and rice until there is just a tiny amount of water left in the bottom of the pot. This will add just the right amount of moisture to the loaf. While the lentils and rice cook you’ll be busy working on the vegetable mixture that helps give this loaf color, texture, and more flavor!

Lentil Rice Veggie Loaf | #thanksgiving
Lentil Rice Veggie Loaf | #thanksgiving

Then it’s time for a sauce bath.

Because you know I’m all about that sauce…bout that sauce…and I’ll stop now……

Lentil Rice Veggie Loaf | #thanksgiving
Lentil Rice Veggie Loaf | #thanksgiving

I served this baby on a bed of kale surround by vibrant roasted vegetables. I love how the purple rainbow carrots rubbed off on the potatoes! Look at the purple edges!

Welcome to my life in nerding out about vegetables.

Lentil Rice Veggie Loaf | #thanksgiving
Lentil Rice Veggie Loaf | #thanksgiving

All I can think to say is…ta-daaaaaaa

Lentil Rice Veggie Loaf | #thanksgiving
Lentil Rice Veggie Loaf | #thanksgiving

This happy little loaf is just begging for you to make it and then scarf it down. Sharing is optional.

Lentil Rice Veggie Loaf | #thanksgiving
Lentil Rice Veggie Loaf | #thanksgiving

Print this!

heavily adapted from: Angela’s Glazed Apple Lentil Walnut Loaf

Lentil Rice Veggie Loaf

gluten-free // yields 8 slices

for the loaf:

  • 2/3 cup uncooked green lentils, rinsed and drained
  • 1/3 cup short grain brown rice
  • 1 cup finely chopped walnuts
  • 2 cups water
  • 2 cups low sodium vegetable broth
  • 1 tablespoon + 2 teaspoons sunflower oil, or other high-heat oil – ie: refined avocado
  • 1 1/4 cup diced yellow onion
  • 4 teaspoons minced garlic
  • 1 1/2 cup grated sweet potato
  • 1 cup diced baby mushrooms
  • 2 cups loosely packed shredded curly kale
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons ground dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup partially ground gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 tablespoon gluten-free worcestershire sauce
  • 2 large eggs, whisked
  • salt and pepper

for the glaze:

  • 3/4 cup ketchup
  • 2 tablespoons pure maple syrup
  • 1 teaspoon worcestershire sauce
  • smoky hot sauce, to taste

Place lentils, rice, water, and veggie broth in a medium pot and bring to a boil over high heat. Reduce heat to a constant simmer and keep uncovered. Stir every few minutes and let cook for about 40 minutes until nearly all but 1-2 tablespoons of liquid has been absorbed and lentils and rice are tender. (refer to photo 5)

Meanwhile, preheat your oven to 300° F. Toast walnuts on a baking sheet for 12-15 minutes until light golden brown. Set aside.

While walnuts toast, heat a large pan over medium heat with 2 teaspoons of oil. Place onion in the pan with a big pinch of salt and cook until softened and translucent, 6-8 minutes. Stir frequently. Then stir in the garlic and let cook for 1 minute. Stir in the sweet potato and let cook for about 5 minutes. Next, add in the mushrooms and cook for 2-3 minutes. Then add in the kale and cook until just starting to wilt, 2-3 minutes. Stir frequently for all additions. Then stir in the herbs and let cook for 1 minute. Set mixture aside.

Preheat oven to 350° F and line a 9x5 or 8x4 bread pan with parchment on all sides (do not skip).

Mix sauce ingredients together and set aside.

Once the lentil and rice mixture is done, place half of the the lentils and rice in a food processor. Pulse until broken down and thick but not fully pureed (10-15 pulses). Add this to your pan of vegetables along with the rest of the lentils and rice, walnuts, ground oats, and almond meal. Sprinkle on a generous 1/2 teaspoon of salt and 1/4-1/2 teaspoon black pepper. Add the worcestershire sauce and remaining 1 tablespoon of oil. Mix well to combine. Taste and add more salt to your liking (I added at least another 1/4 teaspoon).

Stir in the whisked eggs until fully incorporated. Spoon mixture into the lined bread pan and pack down firmly. Spread about 1/3 of the sauce on top and bake for 35-40 minutes for the 9x5 or 40-45 minutes for the 8x4. Done when the glaze has darkened and the edges are starting to brown.

Let cool and firm up in the pan for 15 minutes. Remove carefully by the parchment paper and transfer to a cutting board or platter. Slice gently with a sharp, serrated knife. Serve with extra sauce on the side.



  • Be sure to taste the mixture and salt it to your liking before incorporating the eggs in.
  • Feel free to sub carrot for sweet potato if desired. Reduce cooking to 2 minutes.
  • I do not recommend subbing a different flour for the almond meal as it helps keep the loaf moist from the high fat content in almonds but doesn’t weigh it down. If you must sub, use 2/3 gluten-free breadcrumbs instead. (I did this during one trial but preferred the almond meal.)
  • To grind your oats: Place a generous 1/2 cup in a food processor. Process partially ground, about halfway to flour.
  • To freeze: Slice the loaf and place slices on a parchment lined baking sheet. Place in the freezer for 3-4 hours, until frozen. Place in a freezer bag with the air squeezed out and freeze for up to 4 months. Defrost the night before in the fridge. Texture will be slightly crumblier.
  • The roasted veggies were a simple mix of sweet potatoes, red potatoes, brussels sprouts, and rainbow carrots. I tossed them in oil, salt, and pepper and roasted for about 30 minutes at 400° F.

Don’t miss out on all the other amazing recipes from the Holiday Season – Spiced Right collection over on the Simply Organic website! There is an entire category of stuffing recipes, my favorite part of the meal!

Happy Friday. More Thanksgiving deliciousness coming soon.