Fried rice turns 100% plant-based in this yummy blend of veggies, anti-inflammatory spices, and brown rice. Garbanzo beans add additional plant-protein to the mix. Top with toasted cashews as desired.

Serving Size: 2 cups | Yield: 12 cups | Method: Cook


  • 1 ½ tsp Turmeric, ground
  • 1 ½ tsp Coriander, ground
  • 1 ½ tsp Curry powder
  • 1 ½ tsp Cumin, ground
  • 1 ½ tsp Ginger, ground
  • 1/3 cup Olive oil
  • 2 tbsp Garlic, chopped
  • 2 cups Cauliflower, small florets
  • 1 ½ cups Red onion, small diced
  • 2 cups Carrots, matchsticks
  • ½  cup Water
  • 1 cup Spinach, frozen, chopped
  • 1 cup Peas, frozen
  • 2 cups Garbanzo beans, canned, drained and rinsed
  • ¼ cup Ketchup
  • 6 cups Brown rice, cooked
  • ¾  tsp Salt
  • 1/3  cup Cilantro, fresh, chopped


Pre-Prep: Cook brown rice according to package directions.

  1. In a large skillet over medium-heat, combine the turmeric, coriander, curry powder, cumin and ground ginger in a dry skillet and toast until golden brown in color. Remove from heat and set aside in a separate bowl.
  2. In a large wok-sized pan over high-heat, heat oil and then add garlic for about 1 minute being careful not to burn it. Next, add the cauliflower and onions, and stir frequently until onions are translucent, 3-4 minutes. Add the carrots and a splash of water. Cover and cook for 3 minutes. Add the spices and mix in for a few seconds. Add the greens, peas and garbanzo beans, ketchup and a splash of water. Cover and cook for 4 to 5 minutes or until the cauliflower is cooked al dente or to preference.
  3. Add the cooked rice and salt and toss well. Reduce heat to low. Cover and cook for 2-3 minutes or until blend has come to 140 degrees. Garnish with 1 tbsp cilantro and serve.