Spicy Vegetable Fried Rice


  • 1 medium onion, diced
  • 1 Tbsp. canola oil
  • 1 Tbsp. chili paste
  • 4 c. fresh baby spinach
  • 3 c. mushrooms, sliced
  • 1 c. carrots, julienned
  • 1 medium red bell pepper, diced
  • 1 c. bean sprouts, fresh
  • 1 c. bamboo shoots
  • 1 c. water chestnuts
  • 2 c. broccoli florets and stems
  • 2 c. snow peas
  • 4 c. cooked brown rice
  • 2 Tbsp. Bragg’s liquid aminos
  • 1 Tbsp. sesame oil
  • 1/2 c. whole roasted cashews
  • 1/2 tsp. salt, opt.


  1. In a large wok or non-stick skillet, sauté onion and chili paste until onion is clear. Add carrots, mushroom, bamboo shoots and water chestnuts. When these have begun to cook, add the spinach and red bell pepper.
  2. When almost done, add the broccoli, snow peas and bean sprouts. Stir Bragg’s aminos into the cooked rice, then add to the vegetables.
  3. Cook just until heated through. Salt to taste. Drizzle with sesame oil and sprinkle with cashews.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.