Rainbow Veggie Fried Rice


  • 120g of rice (any variety will do, but long grain varieties are nice) 
  • 80g of brown or green lentils (just not orange/red ones) 
  • 1 onion, or large shallot, chopped 
  • 3 cloves garlic, finely chopped 
  • 1 inch ginger, peeled and finely chopped  
  • 1 large carrot, thinly sliced 
  • 200g mushrooms, thinly sliced 
  • 100g sweet potato, cut into thin strips 
  • 1 red pepper, thinly sliced 
  • 50g kale or spinach, chopped 
  • 50g red cabbage, thinly sliced 
  • 1tsp dried basil 
  • 50g toasted nuts cashews 
  • 1 Tablespoons of sesame oil 
  • 1 Tablespoons of soy sauce,  
  • 1 Tsp honey 
  • ½ tsp black pepper 
  • 1 tsp cayenne pepper to taste 


  • Begin by cooking your rice and lentils in the same pot. Just stir them together and add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 15 minutes until lentils are rice are both cooked through and water has been absorbed completely. 
  • While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect, if you have one. 
  • Heat 1 Tbsp of sesame oil over medium-high heat and add onion, garlic and ginger. Stir fry for 2-3 minutes until onion begins to soften and garlic is fragrant (stir frequently so garlic doesn’t burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until sweet potato begins to soften. 
  • Add honey,  pepper, cayenne, basil and 1 Tbsp of soy sauce and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted, about 3-4 minutes.  
  • When rice/lentils are done,  add rice/lentils and stir fry with the vegetables. Keep stirring and stir frying until rice and lentils begin to dry out a bit, if they get a little crispy, even better. 
  • Top with nuts/seeds before serving if desired