vegetarian ginger fried rice

Some people come into your life for odd reasons and you’re happy they did.  That’s how I felt about doing this collaboration with The Vegetarian Baker, aka Jac.  Jac is originally from the states, is professionally trained in pastry, and now works for a company called “Looly’s Pearls” in Morocco where they are hiring local women who would normally have trouble finding work and independence to fabricate their artisanal couscous.  Very cool!

Jac’s been with Tastemade since the beginning, and so I’m very honored to have filmed a collaboration video with him.  As the name suggests, Jac specializes in vegetarian food, not just sweet things, but everything from main dishes, sides, pastry, to drinks.  When asked why he went vegetarian, with some pretty daunting pancreas health issues during his youth that have never quite gone away, vegetarian was better for his body, and now is his way to go.


So, when I found out he’d be passing through Paris from our Tastemade connection, I was super excited to concoct a vegetarian and GF version of fried rice.  I love fried rice, as it lets you use up any old rice and turn it into something comforting, but healthy.  Many people may not know, but since fried rice in restaurants is normally made with soy sauce, it does normally contain gluten.  Tamari is a gluten-free substitute for soy sauce, and to make the dish vegetarian, I substituted beluga lentils for the meat for their texture, flavor, and aesthetic properties.

Enjoy this video I filmed with The Vegetarian Baker, and make sure to check out his version of our cooking adventures in Paris with his VEGAN CHOCOLATE MOUSSE!  It was so so so good:

vegetarian ginger fried rice

Serves 3-4
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Allergy Soy
Dietary Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 2 cups cooked short grain rice (old rice works best)
  • 1 onion or 6 scallions (diced)
  • 4-5 cloves garlic (minced)
  • about 1 teaspoon freshly grated ginger
  • 1 large green pepper (cut into strips)
  • about 1/4 cup tamari (guten-free soy sauce, found in health food stores)
  • 1/3-1/2 cup cooking oil (I use olive oil for cooking and then sesame seed for the finish/final flavor)
  • 3/4 cups cooked beluga lentils (or another variety will do, but I like beluga lentils for their color and consistency)
  • 1 teaspoon hot sauce (optional)
  • 1 tablespoon chopped basil (optional)
  • 1/2 teaspoon rice miso (optional, but adds a very fun flavor)
  • 2 eggs (optional, but tasty)


Step 1 Heat 2 tablespoons oil in a large pan or wok. Sweat out green peppers until just starting to brown, about 2 minutes. Add onions, cook until transparent.
Step 2 Add garlic and ginger, cook until aromatic, about 30 seconds. Add a bit more oil if the pan is looking dry, and then add lentils. Cook until slightly browned, then add tamari, hot sauce and miso (optional). Add basil. Add more oil to the pan, then add your rice! Fry until warm.
Step 3 If you're adding your egg, make a little space for it in the pan, add oil where the space is made, and quickly add the eggs. Quickly incorporate the eggs with the rice mixture once they're cooked. This gives you the yummy pieces of eggs and a mild coating on the totality of the rice.
Step 4 Remove from heat, taste for tamari, and add more if it's missing a bit of salt. Enjoy!

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