Here’s a surprising and scrumptious “fried” rice … and one that you’ve never had. That’s because I just created it. Not only is this serrano fried rice with apple and almonds recipe vegan (no eggs requried), it contains one of fall-time’s favorites: the apple!

The apple picks up savoriness and heat when cooked with the onion and Serrano pepper. The toasted sesame oil and pan-toasted almonds balance it out perfectly. And the soy sauce provides the umami and salty elements that give this rice the full-on Asian essence. So pick up some apples at your farmers’ market (or from your apple tree, if you’re so lucky!) and enjoy a bowl of it. This serrano fried rice with apple and almonds is actually a full meal-in-one recipe—and one that’ll definitely create intrigue.

serrano fried rice with apple and almonds

Makes 4 servings: 1 1/2 cups each

Ingredients

• 2 tablespoons avocado oil
• 1 teaspoon toasted (unrefined) sesame oil
• 1 cup diced white onion
• 1 medium organic Pink Lady apple or Asian pear with peel, scrubbed, cored and finely diced
• 1 Serrano pepper, with about half of the seeds, minced
• 3/4 cup coarsely grated carrots
• 3 cups cooked brown basmati rice, chilled, grains separated
• 1 red or orange bell pepper, thinly sliced (1- to 2-inch strips)
• 1 1/4 cups frozen shelled organic edamame, prepared according to package directions
• 4 scallions, green and white parts, sliced on the diagonal
• 1/4 cup sliced natural almonds, pan-toasted
• 3 1/2 tablespoons naturally-brewed tamari (soy sauce), or to taste
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat the avocado oil and 1/2 teaspoon of the sesame oil in a wok over high heat. Add the onion, apple, and Serrano and stir-fry until the onion is partially caramelized, about 7 minutes. Add the carrots, rice, and bell pepper and stir-fry until the rice is “fried” as desired, about 4 minutes. Add the edamame, scallions, almonds, soy sauce, and the remaining 1/2 teaspoon sesame oil and stir-fry until fully combined, about 1 minute. Stir in the cilantro.
2. Transfer to individual bowls, sprinkle with additional sliced almonds for garnish, if desired, and serve.

Per serving: 400 calories, 15g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 840mg sodium, 55g total carbohydrate, 9g dietary fiber, 11g sugars, 14g protein

Jackie’s Culinary Nutrition Tips!

Check out what I did here. And try these tips out in other recipes.

• Go bigger, fresher, and more colorful with veggies when you can
• Incorporate a surprise ingredient, like seasonal fruit in a savory dish, to create intrigue
• When adding fruit to a savory dish, balance it with a bit of extra “heat” or nuttiness … or both
• If you’re making over a meaty dish into a vegetarian one, be sure you still give it a “real” boost of protein, like with edamame
• For nuts/seeds and nut/seed oils, choose toasted when possible for heightened flavor, like you’ll get with pan-toasted almonds and toasted sesame oil