If you don’t follow me on social media (first off what’re doin’ buddy? Follow me on Insta HERE and Twitter HERE) you probably don’t know that recently I have been having very fun gut problems. I have been eliminating certain foods from my diet in order to figure out what the hell is wrong with me and I figured out that gluten is a BIG BIG BIG no-no for me now. Since discovering this travesty, I have been experimenting in the kitchen more and this was one of the recipes I have concocted! I used to make this all the time but with vegan chicken and heaps of soy sauce. If you aren’t gluten-free, then go right ahead and add them in, but I promise this way is just as good.
Potato Fried Rice
Crispy potatoes, onions, garlic, veggies, and fluffy rice. What else could you ask for?
- 1 cup uncooked white rice ((I used Jasmine))
- 1/2 cup white or yellow onion
- 3 tbsp olive oil
- 2 tbsp minced garlic ((3-4 cloves))
- 1 cup chopped yellow potatoes
- 1 bag mixed frozen vegetables
- 3 tbsp coconut aminos ((You can use soy sauce if you don't need it to be gluten free and low sodium))
- 3 tbsp sweet chili sauce
Cook your rice per brand instructions and set aside.
Begin chopping onions and then add to skillet on medium-high heat. Cook until translucent.
Next, chop potatoes and garlic, then add to skillet.
Add in frozen mixed veggies, coconut aminos (or soy sauce), and sweet chili sauce and cook until veggies are heated.
Mix in cooked rice and add more coconut aminos and sweet chili sauce if desired.
Cook until you see little carmalized bits in rice and then turn off heat and let sit for 10 minutes.
Top with sesame seeds if desired, serve, and enjoy!
Thanks so much for reading, I hope you enjoyed this post!
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