March 10

Cooking Class: Vegetable Fried Brown Rice

How To, Recipes, Vegetarian


I used to LOVE oriental take-out, but when I went gluten-free, that stopped since nearly all commercial soy sauce contains gluten!  Luckily, I was able to recreate an even better version of fried rice!  It is now one of my go-to dishes!  It is simple, delicious, and loaded with goodness! You can use fresh vegetables or even a bag of frozen, which makes for an even quicker dinner option!  Chilling the cooked rice increases the RESISTANT STARCH which provides even more health benefits! 

Give this version a try, and let me know what you think!

P. S. The first video uses fresh vegetables.  The second is the "quicker" version using frozen.  

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


cooking class, Open Content

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  1. I learned something again today watching this video! I didn't know about using cold rice because it becomes less starchy and therefore healthier. I feel better about eating fried rice now. I'm going to try to make it at home. It would be a great way to use up leftovers. Thanks Cheryl!

    1. Mary – the whole idea of resistant starch is very interesting and can be helpful in dealing with blood sugar levels. It holds try for cooking and cooling other starchy foods like potatoes and pasta, too! Maybe it is a way to get people to embrace “leftovers” more! — Cheryl

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