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It’s easy to get stuck in a whole-grain rut, eating the same types on repeat. This delicious take on fried rice is here to show you that there are so many amazing textures and flavors in the world of whole grains. Plus, it doesn’t just deliver on flavor, but fiber (11 grams) too, delivering a third of your daily goal.
Prep 15 minutes | Cook 10 minutes (or 25 minutes if cooking whole grains)
Yield: 2 Servings
Recipe from How to Eat More Plants: Transform Your Health With 30 Plant-Based Foods per Week—and Why It’s Easier Than You Think © Dr. Megan Rossi, 2021. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com
9 ounces (255 g) precooked mixed whole grains, or 3.5 ounces (100 g) raw whole grains
1/3 cup (45 g) cashews
2 teaspoons sesame oil
1 large red chile, finely chopped (optional)
2 garlic cloves, grated or minced
2 teaspoons peeled, grated fresh ginger
3 cups (200 g) mixed sliced stir-fry vegetables (e.g., cabbage, carrots, peppers, red onion)
1/2 cup (50 g) bean sprouts (optional)
1/3 cup (50 g) peas, fresh or frozen
1 scallion, sliced
1 tablespoon soy sauce, plus more to taste
Sea salt
Fresh ground black pepper
Tofu Scramble:
1 teaspoon sesame oil
5 ounces (150 g) silken tofu
1 tablespoon nutritional yeast (optional)
¼ teaspoon paprika
¼ teaspoon ground turmeric
¼ teaspoon black pepper
Tip: You can always switch out the tofu scramble for two large eggs, scrambled, with turmeric and black pepper.
Storage: This will keep in the fridge for up to 3 days.
Recipe from How to Eat More Plants: Transform Your Health With 30 Plant-Based Foods per Week—and Why It’s Easier Than You Think © Dr. Megan Rossi, 2021. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com