National Fried Rice Day

With the fall mentality in full swing we are ready to welcome all the flavors it brings and with stir-frys being an easy weeknight dinner we are here to jazz it up. If you want to add a meat protein to this, anything would fit: chicken, fish, ground beef, or ground pork.

What You Need

1 pkg 90-second Brown Rice

2 Eggs

3 Tbsp. Coconut Aminos

4 Tbsp. Sesame Oil

1 pkg pre-cut Butternut squash (about 2 cups)

⅓ c. Canned pumpkin

1 Tbsp. Gochujang 

1 frozen bag peas and carrots, thawed

Pumpkin seeds

Salt and pepper as desired

 How It’s Made:

  1. Dice butternut squash into smaller ½ inch pieces
  2. Saute on medium heat until soft
  3. Scramble eggs on the side
  4. Microwave rice according to package direction
  5. Add all other ingredients to pan and toss to combine
  6. In a bowl combine pumpkin, gochujang, coconut aminos, sesame oil
  7. Add liquid to pan ingredients and combine
  8. Serve with pumpkin seeds on top

Serves 6

Nutritional Facts:
Plate icon

Calories 267
Total Fat 11.5g
Protein 7.5g

Sodium 292mg
Fiber 9g
Carbohydrates 37g

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