No-Fry Fried Rice

• Vegan
• Gluten free

• Produce

  • 4 cups Baby spinach
  • 2 small head Broccoli
  • 4 Carrot
  • 1 cup Coriander
  • 2 cup Corn, frozen or fresh
  • 6 Green onion
  • 8 Mushroom
  • 2 Nob ginger, small
  • 2 8-ounce can Pineapple
  • 2 Red chile
  • 2 Smal clove garlic

• Condiments

  • 2 tbsp Tamari, low-sodium

• Pasta & Grains

  • 4 cups Jasmine rice, brown

• Baking & Spices

  • 2 tbsp Cornstarch plus
  • 1/2 cup Palm sugar

• Liquids

  • 1 cup Water

Found on forksoverknives.com

Directions

• Yum! I love this dish. Top with cilantro and fresh chile and you are good to go! Sometimes I also add Sriracha, because I’m an addict … don’t judge me. Recipe adapted from Carbolicious. Instructions 1) Give your rice a good wash and then cook it according to package directions or in a rice cooker. 2) Heat a tablespoon of water over medium-high heat in a nonstick frying pan or wok, until the water begins to simmer. Add the carrots, broccoli, and green onions and cook until the onions are translucent, about 5 minutes. 3) Add the mushrooms, corn, pineapple, spinach, chile, and cilantro. Mix together and turn down to medium heat. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan. 4) To prepare the sauce, place the garlic, ginger, tamari, and coconut sugar in a small saucepan. Stir and let it cook for a minute or until the sugar dissolves. Add the ½ cup water. 5) Mix the cornstarch and water together in a small bowl. Add the cornstarch mixture to the sauce, stir well, and let it cook and thicken for a further 2 minutes. 6) Once the rice is cooked, throw it in the pan with the cooked veggies, pour your delicious sauce on top and mix it all through! Serve immediately.