NO FRY FRIED RICE

NO FRY FRIED RICE
TERIYAKI SAUCE

* 1 small clove garlic, crushed
* 1 small nob ginger, finely grated
* 1 tablespoon low-sodium Tamari
* ¼ cup coconut sugar
* 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 diced1) 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.

* ½ cup chopped cilantro
* 1 small head broccoli, diced
* 2 cups uncooked brown jasmine rice


No-Fry Fri











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.