Sprout mung beans 3–5 days before making this vegan fried rice recipe. Always use organic if possible. Precook and refrigerate the rice, and soak nuts in sea salt water and dehydrate before using.
Fried Rice
2 cups organic brown Basmati rice
2 carrots
5–10 green onions
1 medium head broccoli
1–2 tablespoons black sesame seeds
1 handful peanuts and/or cashew pieces
1 cup shiitake mushrooms
1 cup Chinese pea pods (the flat type)
1 cup mung bean sprouts
1–2 teaspoons Bragg’s Liquid Aminos
Cook rice according to package. Refrigerate for several hours if possible.
Saute carrots and broccoli in sesame and/or coconut oil on medium heat.
Throw in everything else except bean sprouts. Cook on medium heat, stirring often.
Serve with Bragg’s Liquid Aminos and fresh lemon juice if desired. And remember to always serve with love and something beautiful like flowers, candles, and chopsticks.
RELATED ARTICLES
Healthy Recipe of the Week: Brown Rice Pea and Spinach Salad
Vegan Vegetable Risotto recipe
