Alright Folks, let’s talk about fried rice…

A bunch of rice tossed with fluffy scrambled eggs, some choice veggies and your favorite protein. I basically want to swim in this stuff.

It is a simple fact that fried rice is delicious, but unfortunately it is really not the best for you. I think that it might have something to do with the whole ‘fried’ aspect. I have good news for you though. You can now eat ALL of the fried rice without the guilt. The key is to cut the rice amount in half and replace it with a ton of seasonal veggies. Trust me this veggie packed version is awesome, and I promise you that you won’t miss the rice. Below is the recipe that I came up with, if you don’t like the veggies that I used, just swap them out for some that you do like.


  • 1/4 Cup Rice, uncooked
  • 1TBS Ghee or Preferred Oil
  • 3 Eggs, beaten
  • 6 Cups Veggies of Choice, (I used a combo of carrots, yellow onion, red pepper, broccoli, edamame and cabbage)
  • 1 TBS Ginger, minced
  • 4 Cloves Garlic, minced
  • 1 Cup Peas
  • 1 Cup Kale
  • 2 Cups Protein of Choice (I used one brick of tofu)
  • 1 Tsp. Granulated Garlic
  • 1/2 Tsp. Crushed Red Pepper (more or less depending on your heat tolerance.)
  • 3-4 TBS Tamari sauce or Braggs
  • 1 Cup Fresh Basil, chopped
  • Fresh Ground Pepper
  • 4 Green Onions, thinly sliced


  1. Cook your rice. Once it is cooked, fluff and put in the fridge or freezer to chill. You want your rice chilled though before you use it.
  2. Cook protein of choice and set aside.
  3. Whisk the eggs and pour them into a skillet. Quickly scramble the eggs. Set aside.
  4. Warm 1 tablespoon of ghee or preferred oil over medium-high heat. Add your veggies and sauté about 2 minutes to take a little of the crispness out.
  5. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Careful not to burn.
  6. Stir in the peas, kale, protein of choice, eggs, the rice, granulated garlic and crushed red pepper, 3-4 tablespoons of Tamari or Braggs into the pan, mixing the ingredients thoroughly.
  7. Lower the heat to medium-high and cook until the everything is heated through and well incorporated and you notice rice stating to brown a bit. About 5-7 minutes.
  8. Stir in the basil.
  9. Taste and add more Tamari sauce and fresh ground pepper if necessary.
  10. Top with green onions and serve immediately.


I found that using cold rice works the best for this recipe. So make your rice the night before if you need extra time to chill it.

Also, if you want to up your protein game, feel free to swap out some of the rice for quinoa. You won’t miss the rice and the quinoa will add an extra protein kick.

I like to make this recipe when I have left over rice from a restaurant. For some odd reason this recipe always turns out the best when use rice that is left over from Indian food leftovers.

I also love to add hatch green chile sauce on the top of the rice for an added kick.



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