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 Tablespoon of sesame oil
  • 1 Tablespoon of soy sauce,
  • 1 Tsp honey
  • ½ tsp black pepper
  • 1 tsp cayenne pepper to taste


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!