Veggie Fried Rice


Bring 3 cups water and salt to a boil in a large saucepan. Stir in rice, cover, reduce heat to medium-low, and simmer for 20 minutes, or until rice is tender. Remove from heat, stir with a fork, and set aside.

Heat olive oil over medium heat in a large wok or skillet. Add onions and cook, stirring frequently, for 5 minutes. Drizzle sesame oil over onions, stir, and add cabbage and carrot. Cook, stirring frequently, for 5 minutes, or until onions are soft and cabbage is crisp-tender.

Add soy sauce and peas. Cook, stirring constantly, for 1 minute, or until peas are crisp-tender. Add rice and toss to mix.

To Serve

Divide rice among four bowls. Sprinkle 2 tablespoons cashews over each bowl and garnish with a sprig of parsley (if using).

To Use

Serve this as the base for any “Dinner in a Bowl” recipe: add cooked or raw veggies, cooked lentils or beans, chopped dried fruit, nuts, and/or seeds, and drizzle with peanut sauce.

You’ve Got Options

Use any vegetable in this delicious rice dish:

  • Use chopped kale or bok choy instead of cabbage.

  • Add 1 cup cooked beans or lentils, sliced mushrooms, or zucchini.

  • Chop up ½ red bell pepper to replace the carrot.

Makes 4 Servings


  • ½ teaspoon sea salt

  • 1½ cups white or brown rice

  • 2 tablespoons extra-virgin olive oil

  • 2 medium onions, chopped

  • 2 tablespoons toasted sesame oil

  • ¼ head green cabbage, chopped (see options)

  • 1 medium carrot, shredded (see options)

  • 2 tablespoons soy sauce or tamari

  • 1 cup peas, fresh or frozen

  • ½ cup salted cashews

Garnish (optional)

  • 4 sprigs parsley

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.