This lentil fried rice recipe contains a recipe for both this vegetarian fried rice and a cucumber coleslaw. Lentils are not really delicious on their own but when mixed with a good carb, suddenly become yummy. They are a really good source of fiber, iron and vitamins. According to Healthline, lentils are also made up of over 20% of protein. This along with its anti-inflammatory and antioxidant properties makes it a popular choice for vegetarian foodies.
The foundation for any great fried rice is to use rice that is at least a day old. So this is great way to utilize leftover cooked rice. Great rice options are jasmine or long grain-rice. The coleslaw contains shredded green and red cabbage, carrots and chopped cucumber. I usually buy the packaged coleslaw you can get at the store which combines the two types of cabbage and the carrots in one bag. It is just more convenient but you can of course shred fresh cabbages and carrots.
For best results, refrigerate the cucumber coleslaw prior to serving it with the lentil fried rice. The coleslaw lasts up to 3 days in the fridge. This fried rice recipe along with the cucumber coleslaw would also pair really well with fried chicken I think. Looking for a meatier fried rice? Check out my crispy pork fried rice recipe.
Ingredients
Lentil fried rice
4 cups day-old cooked rice
1 large yellow or red onion, chopped
2 bell peppers, trimmed, deseeded and chopped
4 stalks green onions, trimmed and finely chopped
540ml tinned lentils, drained and washed
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons black pepper
1 teaspoon table salt
3-4 tablespoons virgin or sesame oil
Cucumber coleslaw
4 cups packaged coleslaw (shredded cabbage, carrots)
1 English cucumber, chopped
2-3 tablespoons brown sugar
1 cup mayonnaise
1 tablespoon lemon juice
2 tablespoons apple cider vinegar/white vinegar
1 teaspoon ground black pepper
1 tablespoon chopped cilantro or parsley
Instructions
Cucumber coleslaw
- In a huge mixing bowl, mix the mayonnaise with the brown sugar, black pepper, vinegar and lemon juice.
- Add the coleslaw and cucumber to the bowl in the previous step. Refrigerate this for at least 1 hour.
Lentil fried rice
- Heat a few tablespoons of the cooking oil in a large frying pan. Fry the yellow/red onion, green onion and bell pepper together in the frying pan until they look soft and golden.
- Stir in the lentils, soy sauce, vinegar, black pepper and salt in the same pan. Then add the cooked rice and mix completely.
- Let this cook for about 5 minutes on medium heat.
- Serve the fried rice warm with the cold cucumber coleslaw. Store any leftovers in an airtight container in the fridge (see notes).
Notes
The cucumber coleslaw lasts up to 3 days in the fridge. The fried rice tastes good for up to 5 days in the fridge.