Balanced Fried Rice Bowls for Lunch or Dinner
A clean, colorful twist on fried rice made with whole grains, veggies, and your choice of protein. Naturally gluten-free, high in fiber, and full of bold flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 bowls 1x
Ingredients
Scale
- 2 cups cooked, chilled brown or jasmine rice
- 1 cup mixed chopped veggies (carrots, bell pepper, broccoli, peas)
- ½ block firm tofu (cubed) or 2 scrambled eggs
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2½ tbsp tamari or coconut aminos
- 1 tsp sesame oil (optional)
- 1 tsp rice vinegar or lime juice
- Pinch red pepper flakes or sriracha (optional)
- Scallions, sesame seeds for garnish
Instructions
- Sear tofu or scramble eggs and set aside.
- In skillet, sauté garlic, ginger, and chopped veggies.
- Add cold rice and tamari. Stir well and cook until heated through.
- Add cooked protein back in. Toss to combine.
- Garnish and serve warm.
Notes
- Use cauliflower rice for a low-carb option.
- Great for meal prep — stores 4 days.
- Add spinach, mushrooms, or shredded cabbage for volume.