For Meatless Monday, here is a favorite dish of mine that is simple and is a healthy veggie twist on traditional fried rice. Instead of using pork or chicken, this fried rice dish is packed with plant-based protein from organic black beans and edamame. I always stick with organic edamame because I know it's also GMO-free.
As well, at Costco, I found an organic SunWest Foods Harvest Rice Medley consisting of CalMati brown rice (like Basmati), wild sweet brown rice, wild rice and heirloom red rice that has 10g of protein per 1/2 cup.
I like fried rice recipes because it is completely open to variation, and very little cooking is involved. In fact, often what I do like with this dish is just cook 1 cup of rice which yields about 3 cups of cooked rice. From the salad bar at Whole Foods, I load a small brown box with about one cup worth of stuff as the mix-ins for my rice. See. No chopping or prep work required, and you get to use your imagination.
For this dish for the mix-ins, from the salad bar, I got black beans, edamame, corn, mushrooms, shredded carrot, red and green onions, and peas.
To make the fried rice, heat 1 tbsp of olive in a wok. Toss in your box of vegetable mix-ins with a couple shakes of garlic powder for a little taste and saute for about a minute.
Toss in the cooked rice along with 1 tbsp gluten-free tamari, and mix all the ingredients together well. Cook for about 1-2 minutes and put in serving dish.