Dairy-Free, Gluten-Free, Vegetarian
The origin of Fried Rice isn’t quite known. Most people think it started in a small Chinese province, but it has become so popular in countries all over that it has become difficult to trace its source. Once someone tastes fried rice for the first time, it is easy to see why people love it.
We gave this fried rice an upgrade with our Red Pepper Indian Sauce that takes a beloved dish from good to amazing with an Indian flare. You are sure to add this dish to your monthly rotation or weekly depending on your love for takeout.
Guju Sauce Used: Red Pepper Indian Sauce
Source of Inspiration:
Fried brown rice gets a major flavor upgrade in this recipe using our Red Pepper Indian Sauce! This is amazing served as is or stir in additional protein such as chicken, shrimp, beef, or tofu!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 tablespoon avocado oil
- 2 cups green cabbage, chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons coconut aminos
- 3 cups cooked brown rice
- ½ cup Guju Red Pepper Indian Sauce
- 2 medium carrots, shredded
- ¼ cup fresh parsley or cilantro, minced
- 2 large eggs
- Add avocado oil to a large skillet set to medium-low heat.
- Add chopped green cabbage and season with sea salt and black pepper. Sauté until the soft and browned, about 3 minutes.
- Add coconut aminos and stir well.
- Add cooked brown rice and stir well.
- Add shredded carrots and keep stirring. You will want to stir often to keep the rice from burning on the bottom, so scrape the bottom of the skillet as you keep adding more ingredients.
- Add in Guju Red Pepper Indian Sauce and stir well.
- Add minced parsley or cilantro and stir well.
- Crack eggs directly into the skillet and stir well so that the eggs break and scramble into the rice. Keep stirring until the eggs are cooked through and your rice has a nice fried crisp to it, about 3 minutes.
- Remove from the oven and serve, storing any leftovers in the fridge in an airtight container for up to 5 days.
Notes: We used leftover cooked brown rice for this recipe, but if you don’t have any in your fridge, simply cook 1 cup of dry brown rice for an equivalent of 3 cups cooked.
Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef