Healthier Brown and Veggie Fried Rice GF

Aurelia Brogan
Jan 10, 2021
2 min read

In an effort to purge our poor holiday eating habits, my family and I are trying to eat mostly vegetarian and eat more veggies in general. I have also had a really bad flare of eczema which I have not had in many years, so I’m hoping the cleaner eating habits will help calm things down. I have had bad allergies since the fires in socal over the summer, which I think may have led to my current skin issues. Anyway, I know eggs and soy are eczema instigators for some people, so you could eliminate the eggs (also if you are vegan) and replace the soy with some ginger and/or coconut aminos which gives a similar flavor without the soy.

This recipe is made with healthier brown rice that is cooked ahead in the Instapot. You could also make it on the stovetop if you don’t have an Instapot. Make a pot of Jasmine tea to go along and some veggie potstickers for a nutritious comforting and fairly easy meal that’s loaded with vegetable goodness.

Print Recipe

Veggie Fried Rice

Brown rice, squash, carrot, cauliflower and other veggies make up this gluten free nutritious dinner. Brew a pot of tea and enjoy the comfort of a nice bowl of fried rice.

Prep Time15 mins

Cook Time30 mins

Course: Main Course, Side Dish

Keyword: Brown Rice, Cauliflower, Easter Gluten free, Fried Rice, Instapot, Rice, Squash, Vegetarian Dish, Veggie Fried Rice

Servings: 6 people

Equipment

Pressure Cooker

Ingredients

Rice in Instapot

2 cups Short Grain Brown Rice
3 cups Water

Fried Rice

3 tbsp Cooking oil of your choice
1 tsp sesame oil
2 eggs
1/2 cup each chopped: carrots, cauliflower, green or red peppers and yellow squash and onion.
1/4 cup chopped celery (about 2 small stalks) and scallions
3 cloves garlic
1 tbsp gluten free soy sauce mixed with a teaspoon of honey
salt and pepper

Instructions

Rince your rice then put it in the instapot with the water. Set timer for 20 minutes and let it run its cycle. Make sure the steam vent is on closed) You can do this a day before or 1 hour before, as long as it has some time to cool down to at least room temp.

Add 2 tbsp oil to med-hot pan and into that add all the chopped vegetables together in a large frying pan or wok (except the scallions).

Fry until they are tender, about 6-7 minutes.

Add in the rice and remaining ingredients and mix

Remove from pan and reduce heat to medium. Add remaining oil. Crack eggs into pan and scramble them gently in the oil.

Add rice into the pan and mix into the egg, and then add the vegetables back in with the salt, pepper, sesame oil and scallions. Stir until combined and hot., about 5-7 more minutes.