No-Fry Fried Rice

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| | Serves 2

Teriyaki sauce

  • 1 smal clove garlic, crushed
  • 1 small nob ginger, finely grated
  • 1 tablespoon low-sodium Tamari
  • 2 tablespoons dry sweetener
  • ½ cup water
  • 1 tablespoon cornstarch plus 1 tablespoon water

Unfried Rice

  • 1 cup frozen or fresh corn
  • 2 carrots, diced
  • 3 green onions, chopped
  • 4 mushrooms, sliced
  • 1 8-ounce can chopped pineapple, or fresh if available
  • 2 cups baby spinach
  • 1 red chile, seeded and diced
  • ½ cup chopped cilantro
  • 1 small head broccoli, diced
  • 2 cups uncooked brown jasmine rice

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.