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Fried Rice, Asian

  • Yield: 8 cups 1x


You can modify this recipe to use vegetables of choice
The trick to making the rice dry and not gummy is to cook the rice ahead of time, mix in some oil, and refrigerate it until ready to put in the pan


  • 6 cups white or brown rice (cooked)
  • 1/2 cup green onion (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup red bell pepper (chopped)
  • 1/2 cup carrots (chopped)
  • 1/2 cup mushrooms, brown or shiitake (sliced)
  • 2 cloves garlic (minced)
  • 1 tbs fresh ginger (chopped)
  • 2 tbs coconut oil
  • 1/4 cup cilantro (chopped)
  • 2 tbs tamari
  • 1/4 tsp dry mustard
  • 1/8 tsp hot sesame oil
  • 1/2 cup frozen green peas


  1. In large frying pan or Wok, heat coconut oil on high heat.
  2. Add hot sesame oil, green onion, celery, garlic, and ginger.
  3. Stir fry 2 minutes.
  4. Add carrots, red pepper, and mushrooms.
  5. Stir fry another 2 minutes.
  6. Add Cilantro, tamari, dry mustard, and peas.
  7. Stir fry another 2 minutes.
  8. Stir in cooked rice and cook on high 3 minutes,stirring to mix well.


Source: Sherry Scott

  • Category: Main Dish, Side Dish


  • Serving Size: 8
  • Calories: 249
  • Fat: 3.91 g
  • Carbohydrates: 47.62 g
  • Protein: 5.01 g
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