I'm always looking for delicious, vegan or vegetarian recipes.  Here's one from Forks Over Knives that I wanted to share with you.

Tom’s “Fried” Rice
Serves 4-6 


• 1 carrot, diced
• 1 medium red onion diced
• 2 stalks of celery diced
• 3-4 cups cooked organic brown rice
• 1/4 cup sprouted aduki beans (optional)
• 1/4 cup of spring or filtered water
• 1 tablespoon tamari wheat-free soy sauce
• 1/8 cup chopped parsley or sliced green onions
• sea salt


In a cast iron skillet over a medium to high flame, add half the water, carrot and onion.

Sprinkle with sea salt and sauté 2-3 minutes.

Add sprouted aduki beans.

Spoon leftover cooked rice evenly over vegetable and bean mixture to cover, and sprinkle with the soy sauce and water.

Cover with a lid, turn flame to low and cook for 10 minutes.

When done, gently stir the vegetables and beans on the bottom into the rice. Top with garnished parsley or green onions.

Tom's Fried Rice on Forks Over Knives