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ABOUT THE RECIPE:

My husband loves fried rice, so seeing his face light up when I served him this yummy, low-fat Oven “Fried Rice” Casserole was a treat. Bonus: It’s super easy to prepare, too.

Makes 3 to 4 servings

2

INGREDIENTS:

2½ cups bite-sized broccoli florets
2 cups cooked brown or white basmati rice
1½ cups firmly packed, sliced or diced baby bok choy (use both stems and leaves)
1¼ cups shredded carrots
1¼ cups vegetable broth
¾ cup salted, roasted cashews
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon tamari, plus more for serving

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INSTRUCTIONS:

Preheat the oven to 400 degrees F.

Put all of the ingredients in a large bowl and stir with a large spoon to combine. Transfer to a 9 x 11-inch or similarly sized casserole. Cover and bake for 45 to 55 minutes, or until the vegetables are soft and the casserole is heated through. Spoon into shallow bowls or rimmed dinner plates, and serve with more tamari on the side, if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

My husband loves fried rice, so seeing his face light up when I served him this yummy, low-fat Oven “Fried Rice” Casserole was a treat. Bonus: It’s super easy to prepare, too.

Makes 3 to 4 servings

2

INGREDIENTS:

2½ cups bite-sized broccoli florets
2 cups cooked brown or white basmati rice
1½ cups firmly packed, sliced or diced baby bok choy (use both stems and leaves)
1¼ cups shredded carrots
1¼ cups vegetable broth
¾ cup salted, roasted cashews
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon tamari, plus more for serving

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F.

Put all of the ingredients in a large bowl and stir with a large spoon to combine. Transfer to a 9 x 11-inch or similarly sized casserole. Cover and bake for 45 to 55 minutes, or until the vegetables are soft and the casserole is heated through. Spoon into shallow bowls or rimmed dinner plates, and serve with more tamari on the side, if desired.

Oven “Fried Rice” Casserole
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