This quick, easy and healthy recipe from Heather Caplan, a registered dietitian based in DC and San Francisco, will keep you warm all winter long!
When I cook brown rice I always make much more than needed because a) it’s almost impossible not to, with the crazy way rice bulks up and surprises you, but b) it’s always nice to have leftovers to throw into other meals without having to wait another 45 minutes. One thing I’ve never done at home, though, is stir-fry it. And now I have a new relationship with rice, via this vegan fried rice bowl.
This recipe came together quickly as the Sunday night just-feed-me meals tend to. It was made as a bowl for one, but I’ve adjusted it to feed a few, or leave you with more delicious leftovers, as needed! It could also easily be modified with shrimp, chicken, steak strips or egg, if you’d like a little extra protein.
- 2 cups cooked brown rice
- 1 Tbsp coconut oil
- 1 garlic clove, minced
- 1 zucchini, sliced
- 1/2 yellow onion, sliced
- 1 orange bell pepper, sliced
- 2 cups cooked garbanzo beans
- 2 tsp low-sodium soy sauce
- Seasonings: paprika, turmeric, salt/pepper. (I actually used a blend of Jaffa seasoning brought back from Jerusalem – but this suggested blend would do the trick!)
- Heat the oil over medium in a deep sauté pan; add garlic and stir for 1-2 minutes. Add onion and continue sautéing for 3-5 minutes. Add zucchini, orange pepper, beans and seasonings. Once the vegetables have softened, add the rice. Stir frequently; cook until the mixture is heated through. (The rice should slightly brown.)
- Top with sliced almonds and/or preferred protein.
Heather Caplan is a registered dietitian in both DC and San Francisco, author and owner of heathercaplan.com/realtalk. She works in tech as the head of nutrition at Spright, specializing in online group coaching, nutrition content, and marketing. Her drink of choice is a French 75.