I dont have much to say about this 'Thai Fried Rice' bowl... and thats only because IM ACTUALLY SPEECHLESS ( which those closest to me know happens very rarely.)

Truly though, instead of explaining It with all my typical alluring food adjectives, I want to just give you a big ole spoonful and let that be the explanation. 

I am very confident your face would say It all. 

Since this recipe calls for rice thats been chilled in the fridge, it's the PERFECT meal prep situation. 

I cant wait to see all of your remakes!! 


I n g r e d i e n t s

about 4 cups brown rice (yielded from 1 cup dried brown rice, that has been made and chilled in fridge **see note
3 tbsp toasted sesame oil
1  yellow onion ( about 2 cups diced)
1  large carrot, peeled & large diced
1 large red pepper , large diced
2 cups shitake mushrooms ( any will do), rough chopped
3” knob fresh ginger, grated
3 cloves garlic, minced
1 tsp red pepper flakes ( more to accommodate preferred spice level)
2  tbsp Liquid Aminos (or more tamari )
1.5 tbsp low sodium Tamari
1 tbsp coconut sugar
3 cups broccoli florets
1 cup frozen peas
handful fresh basil, chopped
½ lime
1/4 - 1/2  tsp himalayan sea salt ( preference) 



Toasted cashews
Sesame seeds
½ cup green onion, chopped



  • This recipe was inspired and adapted from Vanilla and Bean! 
  • Liquid Aminos has a more unami flavor than tamari, and helps to give the fried rice that flavor – however if you only have tamari on hand that is fine too!
  • Using rice that has already been cooked, cooled, and chilled in fridge helps to give that fluffy and crispy factor to the rice and not a sticky/mushy factor that sometimes “just cooked” rice can have – however it is not essential to the flavor!

D i r e c t i o n s

In a large dutch oven or deep pan/ wok add your toasted sesame oil, and warm to medium heat. Once the oil is about simmering, add your onion. Stir for about a minute and then add your carrots and peppers. Sauté another 3-4 minutes and then add your mushrooms, sautéing again another few minutes. 

Add your garlic,  ginger , red pepper flakes, stir and continue sautéing a few minutes more.

As you continue stirring add in your 2 tbsp liquid aminos ( or tamari)  and coconut sugar.

Once all stirred through add your rice. I used a non-stick pan, but if you have trouble with sticking add a dash of water.

Now add in your broccoli and peas, stirring to incorporate into the mixture. After 3-4 minutes add your remaining tamari and sea salt. Stir in.

I like to turn up the heat for only a few minutes and let the rice crisp up a bit. Once to your desired texture turn off heat.

Squeeze your ½ lime, top with chopped basil and stir.

Taste and adjust seasonings. To each bowl add sesame seeds, spring onion, toasted cashews, drizzle of siracha and extra lime!