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April Recipe – Vegetable Fried Rice

Vegetable Fried Rice

Try this delicious recipe featuring the stems and leaves of the plant.

Featuring asparagus, celery, and cabbage – the stems and leaves of the plant!

Makes 4-6 servings


1 cup water

1/2 cup uncooked brown rice

1/2 cup celery, diced

1/2 head broccoli, cut into bite-size pieces    

1 zucchini, cut into bite-size pieces   

1 red pepper, diced    

1 small onion, diced

1/4 head cabbage, shredded

1 cup asparagus

2 tablespoons olive oil

2 teaspoons sesame oil (optional)

4 tablespoons soy sauce

Juice of 1 lime           

Dash black pepper


  1. In a saucepan bring water to a boil. Stir in rice. Reduce heat and cover and simmer for 20 minutes until rice has absorbed the water, or as directed by package.
  2. While rice is cooking, prepare vegetables by cutting, dicing, or shredding.
  3. Heat oil in a large skillet over medium heat. Add vegetables and cook 3 minutes, stirring occasionally.
  4. Increase heat to medium-high and stir in cooked rice and soy sauce. Stir-fry 1 minute and remove from heat.
  5. Toss together with lime juice and black pepper.
  6. Enjoy!


Use 1 1/2 cups leftover rice instead of cooking fresh.

Stir-fry these ingredients with the vegetables:

1 egg

1 clove garlic

1 cup frozen peas

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