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Very Veggie "Fried" Rice


  • avocado/olive oil

  • red chili flakes

  • onion, diced or thinly sliced

  • vegetables of your choice such as cabbage, zucchini, tomato, celery, carrots, kale, swiss chard, spinach, fennel

  • leftover rice and/or cauliflower rice

  • lemon juice

  • salt and pepper, to taste

  • protein of your choice such as chickpeas, white beans, salmon, poached egg

  • optional toppings: grated parmesan, chopped parsley, basil, avocado


  1. In a large pan, sauté sliced onion in olive oil until translucent and add in red chili flakes.

  2. Add garlic and whatever veggies you have. I first sauté the veggies that take longer to cook before adding in the ones that cook much quicker.

  3. Season with salt, pepper, and lemon juice.

  4. Add leftover rice. You can also do less rice and add riced fresh/frozen cauliflower.

  5. At this point, you can add in chickpeas/beans.

  6. Top with freshly grated parmesan and toppings of your choice.


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