Green Veggie Fried Rice with Miso Dressing

Green Veggie Fried Rice with Miso Dressing | Living Healthy in Seattle

One of my go-to quick and healthy (and tasty, obviously) dishes is fried rice.

Because you can basically invite whatever veggies and protein you have lingering in your fridge/freezer/cupboard/garden along with your rice + various sauces, depending on your mood.

Yes yes, Thanksgiving is nearly upon us, which means filing your tummy with everything in sight (stuffing, creamy mashed potatoes, stuffing, crispy roasted sweet potatoes, stuffing, umami rich mushroom gravy, stuffing, and pumpkin pie on pecan pie on apple pieee… plus a couple seasonal cocktails and classy wine for good measure).

So basically this uber green fried rice is a nice soothing stomach prep before you go ham on that turkey, or wild out on the tofurkey–which I’ve actually heard isn’t too terribly bad…


This rice is packed with some mean green veggies that will make you feel all healthy inside and out.

A savory miso dressing brings everything together for one heck of a lunch or light dinner.

Or breakfast, let’s not limit ourselves now.

The dressing (or sauce, same difference) is composed of flavorful white miso, refined coconut oil, tangy rice wine vinegar, reduced sodium tamari, pure maple syrup, and a couple dashes of toasted sesame oil. Whisk whisk whisk then set the stuff aside.

Our fried rice includes crisp-tender broccoli florets, green peas, spicy red pepper flakes (use as much or as little as you like), fresh baby spinach, a handful of cilantro, and cooked, cooled brown rice.

Can’t forget the rice, it’s a little bit crucial here.

Toss your sauce into the veggie rice, then fold in a handful of roughly chopped cilantro for even more green and herby fresh flavor.

(Cilantro haters, go ahead and skip the stuff… I sure wouldn’t want a mouthful of soap either.)

Fill your bowl up, then top this lean green concoction with refreshing diced English cukes and a sprinkling of toasted sesame seeds.

Bon appetit!

P.S. Want to amp up the protein factor? Add cubed tofu to your rice, or eggs if you’re not a vegan individual. Speaking of additions, diced zucchini would be nice, as well as scallions. Bring on the green!

P.P.S. Don’t have coconut oil on hand? Any neutral oil will do. Oh, and I based my miso dressing off of Food52’s recipe. Thanks guys!

P.P.P.S. Do not use freshly cooked rice unless you want a big bowl o mush. Cooled rice, preferably day-old refrigerated rice, is best.

P.P.P.P.S. I’m a big fan of pickled ginger, so if you happen to have a jar laying around top your bowl off with some ginger magic. Yum. It’s good for your tummy too!

Green Veggie Fried Rice with Miso Dressing

Serves 1

  • Miso Dressing:
  • 1 tablespoon refined coconut oil; melted
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon white miso paste
  • 1/4 teaspoon reduced sodium tamari
  • 1/4 teaspoon pure maple syrup
  • 1/8 teaspoon toasted sesame oil
  • Fried Rice:
  • 1 cup small broccoli florets (fresh or frozen)
  • 1/2 cup frozen green peas
  • Red pepper flakes, to taste
  • 1 cup cooked and cooled brown rice (day-old works best)
  • 1 handful fresh baby spinach; roughly chopped
  • 1/4 cup cilantro; roughly chopped
  • 3 tablespoons diced English cucumber
  • Toasted sesame seeds or Gomasio (sesame seeds with sea salt); for topping
  1. Whisk together all the ingredients for the dressing and set aside.
  2. Heat a medium nonstick skillet over medium heat.
  3. Add the broccoli and a small splash of water, then cook until crisp tender (about 5 minutes), stirring occasionally.
  4. Add the peas and red pepper flakes, then cook for one minute.
  5. Stir in the brown rice and cook for another minute.
  6. Fold in the baby spinach along with the dressing and cook one more minute, until everything is hot.
  7. Remove from heat and stir in the cilantro.
  8. Garnish with the diced cucumber and sprinkle with sesame.












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