RECIPE: Healthier Veggie Fried Rice



1 1/2 cups brown rice
1 summer squash, diced
1 green bell pepper, diced
2 inches of fresh ginger, minced
3 cloves garlic, minced
1 shallot, thinly sliced
1 box of tofu, cubed
3 large eggs (skip for vegan meal)
3 radishes, sliced thinly
a few large glug of sesame oil (or other vegetable oil)
a few sprigs of fresh mint
salt + pepper to taste


In a medium pot, place 2 cups water and 1 1/2 cups rice in the pot and turn the burner on high. When boiling, cover and lower to simmer. Cook until all of the water has been absorbed.

In a large skillet or wok on medium-high heat, heat a glug of sesame oil and add shallots, garlic and ginger. Season with salt + pepper and stir frequently. Once fragrant and slightly browned, add the tofu to the pan. Let the tofu sit untouched for a few minutes to get browned on one side then flip. Then add the squash and bell pepper. Season with salt + pepper. Lower the heat to medium and cook until soft and slightly browned.

Once the rice has cooked, heat a large pan or wok with a glug of oil on medium-high. Toss in the rice and press in to the pan with a wooden spoon or rubber scraper. Let sit for at least 5 minutes so the bottom gets a little crusty and ‘fried’. Mix and repeat. Once the rice has fried a bit, use a wooden spoon to push the rice to one side of the pan. Add a little more oil to the empty side and crack your eggs (if using) in to the pan. Scramble the eggs and season with salt + pepper. Once cooked but still slightly soft, mix the eggs in with the fried rice.

To serve:

Put everything in a large bowl together and mix. Top with fresh chopped mint and radish slices.

Brianna Towne