Fast, family-friendly healthy Chinese rice (vegetarian and gluten free). Fast, family-friendly healthy Chinese rice (vegetarian and gluten free). Chinese dishes make great one pot meals and are generally easy to put together once you have some sauces around. The recipes also work well with different vegan proteins as tofu, tempeh, fake meats, beans, chickpeas and lentils and of course loads of veggies.

Here's a tasty way to get your kids eating broccoli. Debra, this recipe's creator says, "This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. You can have Fast, family-friendly healthy Chinese rice (vegetarian and gluten free) using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fast, family-friendly healthy Chinese rice (vegetarian and gluten free)

Prepare 1-2 of spring onions, finely chopped.
You need 1 cm of cube of fresh ginger, finely chopped.
Prepare 75 g of mange tout, sliced into small pieces.
It's 2-3 of broccoli florets, sliced thinly.
It's of (other veg can be used depending on availability - carrot, baby sweetcorn, peas).
It's 1 cup of brown rice.
You need 1 of egg, whisked with a fork.
You need 1 tbsp of spoon light soy sauce (can use gluten free).
It's 1 tsp of dark soy sauce.
Prepare 1 tsp of mirin (optional).
It's 2 teaspoons of sesame oil.

However, as a mother of four, I opt for the quick method. I'm sipping from a giant mug of coffee with Cookie curled up on my feet, so we're off to a good start. Today, I thought I'd share a collection of my favorite recipes that are both vegetarian (as always) and gluten free. These vegan, gluten-free chocolatey treats with dates, cashews and maple syrup are just as sticky and moreish as the original Millionaire's shortbreads.

Fast, family-friendly healthy Chinese rice (vegetarian and gluten free) instructions

Cook brown rice according to instruction on packet (use three times the amount of water to rice)..
While rice is cooking, heat sesame oil in non-stick frying pan. Add spring onion and ginger and fry for a couple of minutes, stirring..
Add the mange tout and broccoli and stir to coat with oil. Cover and allow to cook for 5 minutes over a medium heat (depending on how crunchy you like your veg!) Stir occasionally to prevent sticking..
Add soy sauces and mirin and cook for 2 minutes more..
Add the cooked, drained rice to the pan and mix well with the veg..
Make a small well in the middle of the pan and add the egg. Lightly scramble and combine with the rice mixture until cooked through and incorporated..
Serve in bowls (chopsticks are optional!).

After I got married, my aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I've tinkered with the ingredients and played with the seasonings to make it healthier. It's a dish my family truly loves. —Kristen Killian, Depew, New York Gluten-free and vegan chocolate cake. Ideally, let it sit a few hours before covering; cover well as it dries out more quickly than other traditional cakes. I don't know why, but it seems better a day or two after it's made, perhaps because it takes that long to set up.