Asian Un-Fried Rice
Bhavani brings her flare for asian flavors into this delicious spin on fried rice by cooking it in water instead. You’ll never notice what’s missing!
Fat-Free
Recipe by Bhavani
Ingredients
3 cups cooked brown rice
1 batch Ashram Baked Tofu
4 cups chopped broccoli
2 cups carrots, julienned
1/4 cup red bell peppers, diced
2 tsp Braggs Liquid Aminos
2 tbsp maple syrup
1 tsp water
Instructions for Brown Rice:
Bring 5 cups of water to a boil.
Add 3 cups brown basmati rice
Cover and reduce to simmer
Allow to cook for about 20 minutes or until rice has cooked through.
Remove the lid and place a towel over the rice until the stir fry is done.
Instructions for Stir Fry:
Heat wok on medium heat.
Add in aminos, water and maple syrup.
Bring to a boil, then add peppers and ginger.
Sauté until peppers and ginger are soft.
Add broccoli and carrots and cover with a lid.
Cook covered for 10-15 minutes until vegetables are tender, stirring every 5 minutes. Add water as needed to prevent sticking.
When vegetables are done, remove from heat.
Toss brown rice, vegetables and ashram tofu together in a large bowl. Enjoy!