A quick fried rice dish I threw together with some leftover vegetables that quickly became a friend and family favourite! It's fast, easy, healthy, delicious, and light enough to serve with a main dish, yet filling enough to eat alone!

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, 1 teaspoon salt, 1 teaspoon pepper, and lemon zest in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

    Advertisement
  • Mix olive oil and vegan margarine in a large pan over medium-low heat. Stir rice into oil mixture and add green bell pepper, carrot, celery, tomato, soy sauce, and salt and pepper to taste. Cook and stir mixture into heated through, about 5 minutes.

Cook's Note:

The number of servings varies greatly, depending on if you plan to serve this as a side, or as a full meal.

Use red bell pepper or any other vegetables in this recipe, if desired.

Nutrition Facts

612 calories; protein 8.3g 17% DV; carbohydrates 83.1g 27% DV; fat 26.9g 41% DV; cholesterol 0mg; sodium 1034.2mg 41% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2016
Delicious! I'm not vegan so I didn't have any vegan margarine on hand so I just omitted that. The veggies I used were carrots zucchini and green onions. Really great flavor! The rice tasted awesome before I even added the veggies lol. The only change I would make next time would be to reduce the cayenne by half b/c it was a bit too spicy for the girls (the guys loved it that way). Oh and when I heated the oil in the pan I cooked the veggies a bit first just to soften them up slightly. Really nice recipe and a definite keeper YUM! thanks for sharing.:) Read More
(5)

Most helpful critical review

Rating: 3 stars
08/16/2016
As written the recipe way was too spicy for me. Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/07/2016
Delicious! I'm not vegan so I didn't have any vegan margarine on hand so I just omitted that. The veggies I used were carrots zucchini and green onions. Really great flavor! The rice tasted awesome before I even added the veggies lol. The only change I would make next time would be to reduce the cayenne by half b/c it was a bit too spicy for the girls (the guys loved it that way). Oh and when I heated the oil in the pan I cooked the veggies a bit first just to soften them up slightly. Really nice recipe and a definite keeper YUM! thanks for sharing.:) Read More
(5)
Rating: 3 stars
08/15/2016
As written the recipe way was too spicy for me. Read More
(1)
Rating: 5 stars
11/08/2018
I skipped the butter and the lemon zest. Yummy and easy to make. Read More
Advertisement
Advertisement