Authentic fried rice calls for previously cooked rice—at least a day old. This keeps the dish from getting mushy. I’ve found reasonable success with a texamati whole grain blend cooked al dente. The whole grains of wild and brown rice are heartier.
Feel free to swap in other vegetables or even leave them out. I make this as a meal, so I like it hearty. When I’ve made this before, I’ve also used shredded cabbage, onion, spinach and even a can of lentils. All good! If you do add raw veggies that require cook time, saute them with the rice.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook