Richmond: 604.271.7181
Vancouver: 604.605.1550

Everything But The Kitchen Sink Fried Rice

I love one dish meals. There’s so much satisfaction in being able to throw everything in a bowl and eating it. One of my favourite one dish meals is pineapple fried rice. The sweetness of pineapple paired with the Thai spices is pure delish in my mind. However sometimes you don’t have all of the ingredients needed to prepare the dish you’re dreaming of… which was the predicament I found myself in the other night. What started with a craving for pineapple fried rice, turned into a badass everything but the kitchen sink fried rice concoction – which I have to say, was equally yum.

Like a true everything but the kitchen sink fried rice recipe mine was loaded with random vegetables, and a whole chicken that I had cooking in my crockpot. The nice thing about recipes like this is that you can use whatever you have on hand, including leftovers. Mine consisted of broccoli, cauliflower, yam and chicken, yours could be loaded with carrots, squash, kale and tofu. Anything goes when it comes to the kitchen sink. The only ingredients that I’d avoid nixing are the onion and celery. They’re pretty integral to the finished meal. ????

Here’s to working with what you have!



Everything But The Kitchen Sink Fried Rice

Serves 4, plus leftovers for lunch



1-2 tablespoons coconut oil

1 onion, diced

4 stalks of celery, diced

4 cloves of garlic, minced **You can also sub 2 tablespoons of garlic powder. See my note below on buying spices

4 cups cooked rice, cooled **Make sure that your rice is cooled. It ensures that your rice doesn’t stick together when frying it up

1 head of cauliflower, cut into bite size florets and roasted at 400 degrees with sea salt, (1/2 teaspoon) garlic powder, (1 tbsp) and nutritional yeast (1/4 cup). Roast for about 45 minutes **You could also steam your cauliflower, but I personally think roasted cauliflower is better

1 yam, cubed and roasted with the cauliflower

1 head of broccoli

1/4 cup sesame seeds

1/4 cup soy sauce, divided **Use tamari if you’re gluten free



  • Heat a large cast iron pan (cooking in cast iron will supply you with some iron! ????) over medium heat and add 1 tablespoon of coconut oil. Once melted add the celery and onion and sauté until soft and translucent, about 5-8 minutes.
  • Add the garlic and sauté for one minute more. Then add the cold cooked rice and 1/2 the soy sauce, mix.
  • Once mixed, then add your cauliflower, broccoli, yams, sesame seeds and remaining soy sauce. Stir until well blended.
  • Serve with hot sauce and top with cooked chicken or another protein of choice. Chickpeas, cooked salmon, sliced steak, tofu or hard boiled eggs are all great options.

*Note About Seasonings: A lot of spices are cut with harmful chemicals and fillers, so I always buy organic when available. When it comes to spices, it’s worth it to pay more. sells a great array of organic spices.


Get our latest Fitness + Nutrition Advice straight to your email!
Thank you! Please check your email and confirm your subscription.