Description
30 Minute Potato Fried Rice - chewy brown rice and creamy potatoes are cooked in a fragrant gluten free & vegan sauce with sweet bell peppers, garlic, and scallions!
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 1/2 c diced potatoes
- 3/4 cup diced red bell pepper
- 2 scallions, chopped
- 2 cloves garlic, minced
- 4 cups cooked and cooled brown rice (or white rice!)
- 5 tablespoons coconut aminos
- 1 1/2 tablespoons liquid aminos
- 1 1/2 tablespoons unseasoned rice vinegar
Instructions
- In a small bowl, whisk together the coconut aminos, liquid aminos, and rice vinegar.
- Add the avocado oil to a large skillet over medium-high heat.
- Once the oil is warm, add in the diced potatoes, chopped bell pepper, and scallions. Cook, stirrng often, until the potatoes are browned, but still firm in the center. You want them to be halfway cooked.
- Add in the garlic to sauté for a few seconds until fragrant.
- Add in the brown rice and sauce. Keep the heat on high and cook until the rice is glossy, warmed through, and has absorbed all the flavors in the sauce.
- Scoop into bowls and top with more green onions, if desired!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 226
- Sugar: 2g
- Sodium: 206mg
- Fat: 2g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
