Thanks for joining Sarah and me for Meatless Monday today! Now that spring is officially arriving this month, I wanted to create a light and healthy dinner that is chock full of lots of green veggies and plant based protein. I also wanted to offer an easy weeknight meal that can be prepared in under 20 minutes. I took a bunch of my favorite veggies and created this Spring Veggie Fried Rice.
Spring Veggie Fried Rice
Just to back up a bit, traditional take out fried rice is usually loaded with all kinds of oils and fats but there is no reason it has to be that way. I’ve created a light, healthy and protein packed Spring Veggie Fried Rice that is so good you won’t ever miss your take out. Bonus-you can literally whip this up in under 20 minutes which makes it the perfect weeknight meal. But wait, there is more! This Spring Veggie Fried Rice makes the best leftovers. I actually ate it for breakfast one day and lunch the next. Yup it’s that good!
I’ve packed this dish with a great combo of carbs and protein. This Spring Veggie Fried Rice has both tofu and and eggs to make sure you are getting enough protein. Vegan option would be to use an egg replacement or omit them completely.
I’ve used brown rice here so this bowl of deliciousness is gluten free. I thought about using cauliflower rice but honestly, sometimes I really just want (and need) carbs. Feel free to switch it out if you choose and should come out just as great.
Cooking the rice in advance is a huge time saver. If you are in a time crunch, the microwaveable brown rice is not too bad. Also using cauliflower rice would be a much quicker prep.
Additionally, it’s essential to saute the tofu 5 minutes alone so it browns up and becomes firmer before adding it into the veggie mix. When you add the eggs into the mix, simply create a space in the middle of the pan and scramble right in. The whole recipe can be ready to serve in under 20 minutes! Faster than takeout 🙂