Entrees, Vegan Food

Rice 5 Ways


Thanks to U.S.A Rice for sponsoring this post and including me in their THINK RICE: 5 DAYS, 5 WAYS challenge!

U.S.A Rice challenged me to use rice in 5 ways for 5 different days! Here are 2 ways I used rice this week: a hearty tofu fried rice and sweet chilli veggie balls over jasmine rice! The three other recipes I plan to make this week from the U.S.A Rice website include sweet potato sushi, instant pot wild rice soupand rice, mushroom & sweet potato burgers.

Rice is always one of my most used pantry ingredients. I love how long it lasts and that you can use it for meals of every occasion. It’s also super nutritious, naturally gluten-free, low allergen and contains potassium, magnesium, vitamin B6 and iron! I also love that rice is an affordable pantry staple, at around 10 cents per serving. And long grain white and brown rice triple their volume when cooked. That’s a lot of bang for your buck!

I always meal prep on Sunday with rice by making a big batch. This way you can save time on cooking during the week! You can store rice in a container in the fridge for 3-5 days, and it can be frozen for up to 6 months! To reheat it, simply heat with a bit of water on the stove or pop it in the microwave and fluff with a fork. It doesn’t get much easier than that!

Any of the recipes listed above (apart from the sushi, which is best fresh!) can be easily meal prepped and frozen or stored in the fridge to save time later in the week. Fried rice is a great big batch recipe to freeze. I love to reheat it and serve it with some spring rolls when I am short on time but don’t want to spend money on takeout. I love these recipes for a post-workout meal because they contain a healthy balance of carbs, protein and fat which can help refuel after exerting yourself and being active.

The fried rice only takes about 10 minutes from start to finish! I cooked and drained a pot of rice, and while it cooked, pan-fried some crumbled tofu with a bit of turmeric. Then I added green onion and red bell pepper and let it cook a few more minutes. Last, I added the cooked rice along with some soy sauce and gave it a stir. So easy but a perfect hearty meal, side or post-workout recipe!

For the second recipe I fried some high-protein veggie balls in sweet chilli sauce. To keep it simple I served it over fluffy jasmine rice with a sprinkle of chopped spring onion. It tastes like a delicious restaurant meal but costs a fraction of the price!

I hope this post sparked some recipe ideas that you can make with rice this week at home! I would love to see your creations, so make sure to share a photo and tag me @itslivb! And make sure to check out U.S. Rice for more recipes, info & tips for using rice!

https:// riceinfo.com

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