Take Heart!
From Christian Vegetarian Association (CVA)

Tom’s “Fried” Rice
(Forks Over Knives)

Serves 4-6
Preparation Time: 15 minutes
Cook Time: 20 minutes

1 carrot, diced
1 medium red onion diced
2 stalks of celery diced
3-4 cups cooked Organic Brown Rice
¼ cup sprouted aduki beans (optional)
¼ cup of spring or filtered water
1 tablespoon tamari wheat-free soy sauce
⅛ cup chopped parsley or sliced green onions
sea salt

- In a cast iron skillet over a medium to high flame, add half the water, carrot and onion.
- Sprinkle with sea salt and sauté 2-3 minutes.
- Add sprouted aduki beans.
- Spoon leftover cooked rice evenly over vegetable and bean mixture to cover, and sprinkle with the soy sauce and water.
- Cover with a lid, turn flame to low and cook for 10 minutes.
- When done, gently stir the vegetables and beans on the bottom into the rice.
- Top with garnished parsley or green onions.