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Monday Spicy Fried Rice

February 17, 2014 Bryanna

Happy Monday!!

I had a long weekend, so I stayed with my sister Sunday night and enjoyed some sister time and bonding time with my nephew. Marc and I also went to one of our nephew’s birthday parties (on Marc’s side) and brought my sister’s son Micah along with us. It was a loud house.

IMG_3052 cassara, mj and kordel

Enjoyed a windy 10 mile run this morning. It was 40 degrees, which was great, but I had a horrible frontal knee pain. I limped around the rest of the day, and now I have a huge bruise on my knee. I am hoping it’s nothing that sticks.

Photo: Some windy miles to start the week. Glad I finished before the heavy rain. perks to getting up early. #latergram #runthisyear #runhappy #mondaymiles

Stir Fry’s have been on the menu a lot lately. They are quick and easy to make and a good way to use up vegetables that are going to go bad.

I love adding new veggies to stir fry’s with new spices. If you are looking for a dinner idea that is easy and full of healthy nutrients try a stir fry. It’s a great way to encourage more vegetables in your diet and your kids diet as well. Sometimes it’s easier for kids to eat cooked veggies then it is raw.

Vegan Spicy Tofu Fried Rice

veggies and tofu fried rice vegan spicy fried rice

Prep time: 10 minutes                 Cook time: 15-20 minutes

Ingredients: 

  • 2 c Broccoli florets
  • 3 celery stalks, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 c snow peas
  • 2 zucchini, chopped
  • 1/4 c yellow onion, chopped
  • 1-2 Tbs coconut oil
  • 1 14 ounce package of firm Tofu, chopped
  • 1-2 Tbs sesame seeds
  • 1 Tbs sesame oil
  • Red Pepper flakes, to your taste
  • salt and pepper to taste
  • 1/4 c liquid amino’s (or you can use soy sauce)
  • 2 handfuls of spinach (optional)
  • 2 c brown rice
  • 1 tsp turmeric

Directions: 1. Cook brown rice in a rice cooker according to the directions, with the turmeric.* Once the brown rice is almost done cooking, about 20 minutes left begin preparing the stir fry. 2. Heat coconut oil over medium heat in a wok. Add in all the vegetables except for the spinach and taste with salt and pepper. 3. After about 5-10 minutes, add in the tofu and red pepper flakes. 4. Cook for another 5 minutes and add in the sesame oil and sesame seeds. 5. Turn heat off and add spinach (optional) mix well, and then stir in the rice to create a fried rice. Enjoy

*I use turmeric because it’s an anti-inflammatory and a great antioxidant.

Serves: 6-8

It tasted so yummy!! I may have added a little too much red pepper flakes. Good thing I had iced tea on hand 😉 .

Until next time Be Whole and Be Fit!!

What’s you favorite way to make stir fry?

Related posts:

  1. Peanut Curry Rice & Sweet Potato Power Bowl
  2. Meatless Monday: GF Vegetarian Mexican Lasagna
  3. Cuban Sweet Potato Black Beans and Pumpkin Pie Spiced Chocolate Avocado Smoothie
  4. Fresh Minted Fruit Salad and Brown Rice Bars with Chia Seeds

Cooking with Bry

Hi!! We're Bry [BREE] & Mariah, two sisters crazy about running, health, fitness, inspiring wholeness and living our lives for Jesus.

Bry has her Masters in Human Nutrition (Certified Nutritionist), is a certified Marathon Coach and Certified Personal Trainer with ACE, child of God, mom of 4 and wife. She lives to inspire others to be healthy, fit and wholesome by sharing healthy and whole recipes, tips on health and fitness, and her journeys through running and motherhood.

Mariah has a law degree, works as an attorney and is a fitness enthusiast. Mariah lives to overcome physical limitations to pursue an active lifestyle, using nutritional, mental and emotional healing. Thanks for stopping by and we hope you'll be back!!

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