Vegetable Fried Rice (V, GF)

Simple, easy, and delicious recipe this week. This Vegetable Fried Rice pairs great with last week’s recipe Sesame Cauliflower.

I’m usually partial to white rice since it cooks up faster, but white rice causes more of an insulin spike due to its very low fiber and fat content. Brown rice also increases insulin release, but the fiber and fats help reduce this, therefore I decided to use brown rice in this recipe since it is a healthier option. 

There was a time when I didn’t know how to cook brown rice correctly, I would go off the instructions on the rice package and it never turned out right, because of that I didn’t like brown rice. I then learned it’s perfectly acceptable to boil it in a lot of water as if you are cooking pasta, It’s easier and It turns out so much better that way, I shared the method I use below.

I hope you love this Vegetable Fried Rice recipe!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



1 Cup uncooked Brown Rice

1 Tablespoon Pure Olive oil (or Sesame Oil)

3/4 Cup White Onion, diced

1 Clove Garlic, minced

1 Cup Frozen Peas and Carrots

3 Tablespoons Gluten free Tamari Sauce

1/4 Cup Green onion, thinly sliced + extra for garnishing


Boil brown rice in roughly 6 cups of water, keep at a rolling boil and cook 30- 35 minutes or until rice is tender. Drain, return rice to pot, cover and let steam 10 minutes.

Heat a skillet over medium- high heat. Add in olive oil, diced white onion and garlic to heated skillet, cook 2-3 minutes or until onions are softened and translucent.

Lower heat to medium. Toss in frozen peas and carrots, cook until thawed and warmed, about 3 minutes. Add in Tamari sauce and cooked brown rice, stir and heat until warmed thoroughly. Remove from heat and mix in green onions.

Garnish with Green onions and/ or Sriracha sauce, if desired.

Serves: 4









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