Sweet Chili Vegetarian Fried Rice
Orange Almond Cranberry Cookies
September 21, 2018
Raspberry Chipotle BBQ Sauce (serve with grilled chicken breast)
July 24, 2019
Use a pot and add 3 cups of water.
Bring water to boil, then add uncooked rice.
Use a fork to stir rice. Then, simmer pot until rice fluffs.
For the best fried rice texture, spread the cooked rice in a plate or tray while you prepare the rest of the ingredients.
Dice onions and mushrooms.
Mince garlic.
Coat and preheat pan or wok with Alligga flaxseed cooking oil.
Add onions and mushrooms until reduced.
Add minced garlic. Cook until browned.
Add frozen vegetables and green onions.
Stir in soya sauce and sweet chili sauce into the ingredients in pan or wok.
Portion into bowls and serve.
Serving Size 235g
Servings 4
- Amount Per Serving
- Calories 400
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 889mg38%
- Potassium 117mg4%
- Total Carbohydrate 60g20%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 7g15%
- Iron 1%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Use a pot and add 3 cups of water.
Bring water to boil, then add uncooked rice.
Use a fork to stir rice. Then, simmer pot until rice fluffs.
For the best fried rice texture, spread the cooked rice in a plate or tray while you prepare the rest of the ingredients.
Dice onions and mushrooms.
Mince garlic.
Coat and preheat pan or wok with Alligga flaxseed cooking oil.
Add onions and mushrooms until reduced.
Add minced garlic. Cook until browned.
Add frozen vegetables and green onions.
Stir in soya sauce and sweet chili sauce into the ingredients in pan or wok.
Portion into bowls and serve.
