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Lentil Fried Rice

This versatile one-pot fried rice can be served as a side or a main course with its balanced mix of vegetables and plant-based proteins.
Dinner

Servings

8-12 servings

Prep Time

20 minutes

Cook Time

30 minutes


Ingredients

  • 1 box WBP lentil soup mix
  • 2 cups uncooked rice
  • 6 cups vegetable broth
  • 1 large carrot, chopped
  • 1 cup frozen peas
  • 1/2 cup roasted unsalted peanuts
  • 1/2 cup roasted unsalted cashews
  • 3 whole chili de arbol
  • 1 tbsp whole fennel seed
  • 2 tbsp soy sauce

Featured WBP Products

Lentil Soup Mix recipe by Giada DeLaurentiis
6.50

Lentil Fried Rice

This versatile one-pot fried rice can be served as a side or a main course with its balanced mix of vegetables and plant-based proteins.
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Instructions

  1. Remove spice packet from mix box. Wash and drain lentils.
  2. Gently toast peanuts, cashews, fennel seed, and chilis in the bottom of a large pot until fragrant.
  3. Add rice, lentils, peas, carrots, and spice mix, stirring to combine. Pour broth into pot, making sure contents are well covered.
  4. Bring the pot to a boil, reduce the heat to low, and simmer gently with the lid on for 20-30 minutes, or until the rice and lentils are cooked through.
  5. Add soy sauce and black pepper to taste, fluffing gently to combine.
  6. Set oven to broil. Spread rice in a one inch thick layer across sheet pans and toast under the oven broiler for 5-10 minutes or until the top is lightly browned and crisp. This can also be done the day after cooking for extra crispy fried rice!

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