Veggie Loaded Vegan Turmeric Fried Brown Rice and Quinoa

March 8, 2021

LOADED with veggies for a super healthy side dish, or great to have on its own!

I often keep a container or two of this in the freezer so that whenever I want a nice nutritious side to a piece of fish or tofu, I can just grab one of these out and microwave for an instant veggie-filled dish!

This dish is also very affordable, requiring just a few ingredients from the supermarket!

Dietary Requirements:

This highly nutritional dish is suitable for those with a lactose intolerance, and who are gluten free.
And by simply omitting the chilli, it becomes nightshade free.
It is a spectacular meal for those following a pescatarian, vegetarian and vegan diet too!

Veggie Loaded Vegan Turmeric Fried Brown Rice and Quinoa

Prep Time: 20 mins

Cooking Time: 30 mins

Serves: 4

LOADED with veggies for a super healthy side dish, or great to have on its own!

Ingredients

1 cup of brown rice and quinoa mix
1 large carrot, grated
10 “cup” mushrooms, sliced
1 cup of frozen peas and corn, defrosted
1 medium sized onion, diced
4 garlic cloves, crushed
2 spring onions
1 chilli (optional – omit if nightshade free)
3-4cm of ginger
1 tbsp of turmeric
2 tbsp of soy sauce (gluten free if required)
1/2 tsp of sesame oil
peanut oil to cook
salt + pepper

Method

Step 1.
Start the brown rice and quinoa mix cooking as per packet instructions. Once cooked, spread out over a plate to cool down. You can pre-cook the rice the night before, or earlier in the day and refrigerate until you’re ready to make the fried rice. The colder the better!

Step 2.
Once the brown rice/quinoa mix is ready and cooling, grab a large saucepan over medium heat, and add 1 tbsp of oil.

Step 4.
Cook and stir onion until it is just beginning to soften, approx 3-4 minutes. Add garlic, ginger and chilli, and cook for another minute until fragrant. Add mushrooms and stir through until just cooked, another 3-4 minutes.

Step 5.
Add the carrot and cook stirring for a minute

Step 6.
By now the brown rice and quinoa should be cooled enough. To the large saucepan, add the brown rice and quinoa, as well as the soy sauce, seseme oil, turmeric, peas and corn. Stir continuously until heated through. Optional garnishes include spring onion, chilli flakes or a small amount of fried shallots. Enjoy 🙂