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30 Minutes or Less

Thai Fried Rice with Chicken

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thai fried rice in a bowl.

A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is bursting with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!

Thai fried rice in a pan with fresh thai basil on top

What You’ll Need To Make This Thai Fried Rice

Chicken – Either chicken, shrimp, beef, pork, or tofu will taste amazing in this Thai-inspired recipe. Or, you can easily omit the protein altogether. I chose chicken since it’s a crowd-favorite. But for other proteins, simply slice them into small strips or cubes, then season and cook them just as you would the chicken. For shrimp, beef, and pork adjust the cook time until they’re cooked through. Then, for tofu, simply cook until golden brown and crispy.

Cooked White Rice – The key here is cooked and cooled rice. Leftover rice works especially well since it’s dryer, meaning it’ll cook up even crispier. However, if you don’t have leftover rice, simply make a batch of rice and then leave it to cool, uncovered, for as long as possible before using it in this stir-fry. The less moisture present in your cooked rice, the better. And while white rice tastes the best in this recipe, feel free to use brown rice instead.

Oyster Sauce – What is oyster sauce, you ask?? It’s a thick brown sauce comprised of oyster juices, sugar, and salt. It’s sweet, with a hint of savory, and doesn’t at all taste like oysters in my opinion. Oyster sauce works to balance out the intensely savory flavors of this Thai fried rice.

Thai fried rice in a serving bowl with a fork and a spoon

Adjust This Recipe To Your Dietary Needs

Make it Paleo/Grain-Free: For a paleo meal, use cauliflower rice in place of the cooked white rice in this recipe. Also, replace the soy sauce with coconut aminos and the oyster sauce with 1 tablespoon of maple syrup.

Make it Gluten-Free: Most of this dish is already gluten-free, though to guarantee it’s gluten-free, replace the soy sauce with tamari. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!

Make it Vegan: For a vegan Thai fried rice, replace the chicken with cubed extra-firm tofu, and leave out the eggs. Also, replace the oyster sauce with 1 tablespoon of brown sugar.

Thai Fried Rice with Chicken

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is loaded with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!

Ingredients

  • 2 chicken breasts, thinly sliced

  • salt and pepper, to taste

  • 3 tablespoons avocado oil

  • 1/2 tablespoon fresh ginger, grated

  • 3 garlic cloves, minced

  • 3 green onions, chopped (white and green parts separated)

  • 1 carrot, peeled and chopped

  • 2 eggs, lightly beaten

  • 3 cups cooked white rice, see Notes

  • For the sauce:

  • 3 tablespoons soy sauce, use tamari for gluten-free

  • 1 tablespoon oyster sauce, see Notes

  • 1-2 teaspoons hot sauce or chili paste

Directions

  • Season sliced chicken with salt and pepper on all sides.
  • Heat avocado oil in a large skillet over medium-high heat. Once hot, add in chicken and cook for 2-3 minutes per side or until cooked through. Remove chicken from skillet and set aside.
  • Add ginger, garlic, white part of green onion, and carrots to the skillet. Cook for about 3 minutes, tossing frequently, until carrots are tender.
  • Push veggies to one side of the skillet and pour whisked eggs into the other side. Gently scramble eggs until fully cooked, then combine with the veggies.
  • Add rice to skillet and mix together all sauce ingredients in a small bowl, then pour sauce into skillet as well.
  • Cook for about 2 minutes or until everything is coated in sauce, then stir in green part of green onions and cooked chicken, serve warm.

Notes

  • Rice: You can use brown rice, white rice, or even cauliflower rice in this recipe.
  • Oyster Sauce: If you can’t find oyster sauce, you can use hoisin sauce or brown sugar in its place.

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30 Minutes or Less

Bang Bang Shrimp Bowls

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close-up overhead image of bang bang shrimp bowl with cucumber, edamame, pickled red onion, and white rice

For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

bang bang shrimp bowl with shrimp, cucumber, edamame, and pickled red onion

What You’ll Need To Make This Recipe

Shrimp – Do yourself a favor and purchase peeled and deveined shrimp for this recipe. Then, if the tails haven’t already been removed, go ahead and remove them before cooking the shrimp. If left one, the shrimp tails are a nightmare to remove once covered in bang bang sauce. So, make life a little easier and strip those shrimp before cooking!

Harissa Paste – Harissa is chili paste commonly used in Middle Eastern cooking. It’s delightfully spicy and loaded with delicious flavor. You should be able to find harissa paste at your local grocery store in either the spice aisle or ethnic food aisle. Though if you can’t find harissa paste available for purchase, there are a few homemade recipes floating around on the internet, such as this one.

Soy Sauce or Coconut Aminos – A touch of soy sauce adds a bit of tang to our bang bang shrimp sauce. It’s the perfect addition to help round out the savory flavors! Though if you’re paleo or currently on Whole30, feel free to use coconut aminos in place of the soy sauce in this recipe. It’ll provide that same irresistible briny flavor!

Cooked Rice – Use whatever kind of rice you’d like! White rice, brown rice, cauliflower rice… you get the idea. The use of cauliflower rice makes for a great low-carb, paleo, and Whole30 option!

Top Tips

  • Get the avocado oil in your skillet hot before adding in the shrimp. We want a nice, golden brown and crispy crust on our shrimp, and can only achieve this by cooking them in very hot oil. And thanks to the use of high heat, the shrimp will only take a few minutes per side to cook!
  • You can make this bang bang shrimp recipe in the air fryer if you’d like! To do this, simply add your shrimp to an air fryer basket, drizzle with oil and sprinkle with salt, then cook at 400° Fahrenheit for 5 minutes. Once shrimp is fully cooked, toss in the bang bang sauce and continue with the recipe as normal.
  • Ditch the bowls and serve this easy seafood dish however you’d like! Poke each shrimp with a toothpick to serve as a delicious appetizer. Or, place in lettuce wraps for super healthy bang bang shrimp tacos!

Adjust This Recipe To Your Dietary Needs

Make it Paleo/Whole30 – For a paleo or Whole30 meal, be sure to use compliant mayo, coconut aminos instead of soy sauce, and cauliflower rice in place of white or brown rice.

Make it Gluten-Free – The only ingredient in this dish which contains trace amounts of gluten is the soy sauce. Therefore, use tamari in place of the soy sauce to make this recipe gluten-free, I promise you won’t be able to taste the difference!

Make it Vegan – Fry up some cubed tofu in a bit of avocado oil (similar to how you would the shrimp) then use a vegan mayo for your sauce. Once the tofu’s crispy, add it to your sauce and serve it over bowls of rice and veggies!

Bang Bang Shrimp Bowls
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Bang Bang Shrimp Bowls

5 from 1 vote
Recipe by Samantha Course: Main, AppetizersDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

Ingredients

  • For the shrimp:

  • 1 pound peeled and deveined shrimp, tails removed

  • 1 tablespoon avocado oil, or any neutral vegetable oil

  • pinch of salt

  • For the bang bang sauce:

  • 1/2 cup mayonnaise

  • 1 tablespoon harissa paste

  • 1 teaspoon soy sauce or coconut aminos

  • 1 teaspoon lime juice

  • For the bowls:

  • Cooked white or brown rice

  • Scallions, chopped

  • Pickled veggies

  • Sesame seeds

  • Cucumber, thinly sliced

  • Edamame

Directions

  • Heat avocado oil in a large skillet over medium-high heat. Pat shrimp dry with a paper towel, season with a pinch of salt, then place in skillet and cook about 3-4 minutes per side or until opaque and slightly crispy.
  • Mix together all bang bang sauce ingredients in a large bowl. Add cooked shrimp to bowl and toss to coat in sauce.
  • Place bang bang shrimp over bowls of rice, and finish off with whatever other toppings you’d like.

Recipe Video

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30 Minutes or Less

Vegan Butternut Squash Curry

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Vegan Butternut Squash Curry

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be cooked in under 20 minutes!

Vegan Butternut Squash Curry

Butternut squash is one of my favorite winter produces because you can use it in soo many ways! You can use it to make soups, salads, and fried rice. It’s also easy to work with. All you need to do is trim the ends of the squash and peel off the skin. If you are roasting them whole, (like my honeynut squash recipe) you don’t even need to peel the skin. For this butternut squash curry recipe, you’re going to need to dice the squash into cubes. You can check out my post on how to cut butternut squash if you need to learn how to do it safely and efficiently!

Main Ingredients Needed to Make Vegan Butternut Squash Curry

  • Butternut squash – You’ll need to get 1 small squash and dice it up

  • Coconut or olive oil

  • Chopped onion

  • Grated ginger

  • Red curry paste

  • Coconut milk

  • Spinach – optional, but works great with this dish

  • Tamari or soy sauce

  • Lime juice

  • Basmati rice, chopped cashews, fresh cilantro & lime wedges for serving

TIPS FOR MAKING THIS Butternut Squash Curry RECIPE

  • Add chickpeas or tofu to this dish for extra protein.

  • I used basmati rice for serving, but you can also serve it with white jasmine rice, quinoa, or millet.

  • I recommend using spinach in this recipe, but it’s totally optional. If you want to sub it with something else, you can use collard greens.
Vegan Butternut Squash Curry
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Vegan Butternut Squash Curry

5 from 1 vote
Recipe by Samantha Course: Main
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be made in under 20 minutes!

Ingredients

  • 3 Cups Butternut Squash (diced)

  • 1 Tablespoon Coconut Oil or Olive Oil

  • 1 Small Onion (chopped)

  • 1 Tablespoon Ginger (grated)

  • 2 Whole Garlic Cloves (grated)

  • 1 Pinch Salt

  • 2 Tablespoons Red Curry Paste

  • 1 14-ounce Full-Fat Coconut Milk

  • 1/2 Cup Water

  • 1 Teaspoon Sugar

  • 1 Handful Fresh Spinach (optional)

  • 1 Tablespoon Tamari or Soy Sauce

  • 2 Teaspoons Lime Juice

  • For serving:

  • Basmati Rice

  • Chopped Cashews or Peanuts

  • Fresh Cilantro

  • Lime Wedges

Directions

  • Heat coconut oil in a large skillet over medium heat then add in the onion and cook until golden brown, about 5 minutes.
  • Add in the grated ginger, garlic, butternut squash, and a big pinch of salt. Sauté for 2-3 minutes or until fragrant
  • Add in the red curry paste, coconut milk, water, and sugar. Reduce heat to a simmer, cover with lid and cook until butternut squash is fork tender, about 12-15 minutes.
  • Remove skillet from heat before stirring in the spinach, tamari, and lime juice. Give the curry a taste and adjust any seasoning as desired. Serve over rice with chopped nuts and fresh cilantro.

Recipe Video

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30 Minutes or Less

Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)

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Hibachi Rice Recipe

If your only experience with fried rice is Chinese take-out, you’ll love this fresher-tasting, gluten-free version.

One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

What You Need To Make Hibachi Fried Rice

  • Rice – Jasmine, calrose, short-grain rice, and long-grain rice are some of my favs to use when cooking hibachi fried rice. 
  • Vegetables – I’ve used onions, corn and carrots, but you can also add in other veggies of your choice. If all you have is a bag of frozen vegetables, that’ll work just fine!
  • Grated Ginger – Just two teaspoons of fresh grated ginger goes a long way in making this hibachi fried rice. The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer.
  • Soy Sauce & Toasted Sesame Oil – Along with the delicious taste, soy sauce also adds a nice brown color in the recipe.  Although optional, the toasted sesame oil brings tons of nutty flavor to this hibachi fried rice.
  • Avocado oil – When compared to traditional olive oil used in a lot of recipes, avocado oil will perform better when heated to high temperatures.

Adjust This Hibachi Fried Rice Recipe To Your Diet

  • Make it Vegan: Use vegan butter and omit the egg.
  • Make it Grain-Free: Substitute the rice for some cauliflower rice (the dish won’t get as crispy and “fried,” but will still taste delicious!)
  • Make it Paleo: Use cauliflower rice, coconut aminos instead of soy sauce, and avocado oil instead of butter.

Tips For Making Hibachi Fried Rice

  • Use rice you’ve made ahead of time instead of freshly cooked rice. Freshly cooked rice tends to clump together and does not crisp up as easily.
  • For more protein, add some cooked shrimp or cubes of tofu!
  • Consider varying the veggies like snow peas, broccoli florets and chopped zucchini for delicious additions.
Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)
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Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)

5 from 1 vote
Recipe by Samantha Course: Main, SidesCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, ginger and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

Ingredients

  • 2 tablespoons avocado oil

  • ½ onion, chopped

  • 1 cup frozen mixed vegetables

  • 2 teaspoons grated ginger

  • 2 eggs, whisked

  • 2 tablespoons butter, I used non-dairy butter

  • 3 cups cooked rice, cooled

  • 3 tablespoons soy sauce

  • 1 teaspoon toasted sesame oil, optional

Directions

  • Heat avocado oil in a large skillet over medium-high heat, add in onion, frozen vegetables, and ginger – sauté for 2-3 minutes.
  • Move vegetables to the side of the skillet and pour whisked eggs into the center. Scramble eggs in pan until fully cooked, then toss with the veggies.
  • Add in the rice and butter, cook for 5 minutes stirring every 30 seconds.
  • Pour in soy sauce and sesame oil, toss to coat rice in sauce then pack into bowls and serve.

Recipe Video

Notes

  • Serve it with Gluten-Free Dumplings for an Asian-inspired meal.
  • Store it away: divide this recipe into meal prep containers to grab-and-go throughout the week or refrigerate it in one big container to reheat for dinner.

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30 Minutes or Less

Burrito Bowls (GF/DF)

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Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

I, like you, love a good takeout burrito bowl. But you know who doesn’t love it?? My stomach. Oh, and my bank account. It took me a few years of pain and suffering to realize that I could EASILY make those bowls myself. Similar to how I’d order my burrito bowls, I went down the line of all the best toppings and developed a recipe for each one. Though I went a little rogue with the chipotle cashew cream in this recipe. When I stopped eating dairy, I deeply missed the cheese in my burrito bowls. Chipotle cashew cream quickly became the solution to my problem. It’s deliciously smoky, slightly spicy, and offers that cheesy flavor I longed for. And honestly, I feel like I can now confidently say that these burrito bowls are BETTER than anything you’d order at a restaurant.

What You Need To Make Burrito Bowls

Ground Beef – Goodbye mystery meat, hello perfectly seasoned homemade ground beef with just a few simple ingredients. I keep things simple by using a packet of taco seasoning for the beef in this recipe. If ground beef isn’t your thing, feel free to use ground turkey instead. Pulled chicken would also taste delicious, get creative with the protein – make this recipe your own.

Grape Tomatoes – This comes down to personal preference. I love the sweet taste of grape tomatoes, and that’s why I use them in this recipe. Though you can definitely use whatever kind of tomatoes you’d like.

Cilantro – OK, I know cilantro can be pretty controversial. I personally find cilantro delicious and that’s why I use a ton of it in this recipe. Though if you have that gene mutation that makes cilantro taste all funky to you, feel free to leave it out!

Lime Juice – I suggest stocking up on limes for this recipe. Fresh-squeezed lime juice is always best and definitely goes a long way in these burrito bowls. And if you have any leftover limes, slice them into wedges and squeeze them over your completed bowl – YUM!

Chipotle in Adobo – Start conservatively with just one chipotle in your chipotle cashew cream. Give things a taste once you blend it and then add more as you’d like! One chipotle is enough to give the cream that delicious smoky flavor, while contributing little to no spice. Though if you’re a spice-lover like me, you’ll probably end up using two or three chipotles in the cashew cream.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan/Vegetarian: Use either tofu or your favorite ground meat substitute in place of the ground beef in this recipe.
  • Make it Paleo: Use cauliflower rice instead of regular rice, and swap out the black beans for additional meat or roasted sweet potatoes.
  • Add Dairy: Top your burrito bowls off with some shredded Mexican cheese! You can also use 1 cup of sour cream in place of the cashews, water, and olive oil in the chipotle cashew cream recipe.
Burrito Bowls (GF/DF)
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Burrito Bowls (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Ingredients

  • For the bowls:

  • 1 Cup Uncooked Rice, see Notes

  • 1 Pound Ground Beef, see Notes

  • 1 Packet Taco Seasoning

  • 1 (15-Ounce) Can Black Beans

  • 3 Cups Shredded Romaine Lettuce, see Notes

  • For the pico de gallo:

  • 1 Cup Grape Tomatoes, sliced

  • 1/2 White Onion, finely chopped

  • 1 Small Jalapeño, ribs and seeds removed, finely chopped

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

  • 3 Tablespoons Fresh Cilantro, chopped

  • For the guacamole:

  • 2 Ripe Avocados

  • 2 Garlic Cloves, minced

  • 1 Tablespoon Lime Juice

  • 2 Tablespoons Fresh Cilantro, chopped

  • 1/4 Cup Tomatoes, sliced

  • 3/4 Teaspoon Salt

  • For the chipotle cashew cream:

  • 1 Cup Cashews, raw and unsalted

  • 1/2 Cup Water

  • 3 Tablespoons Olive Oil

  • 1 Chipotle In Adobo

  • 1 Garlic Clove

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

Directions

  • Cook your rice according to the package instructions.Burrito Bowls Process Photo 1
  • Cook your ground beef according to the taco seasoning packet instructions.Burrito Bowls Process Photo 2
  • Add all pico de gallo ingredients to a bowl and stir to combine.Burrito Bowls Process Photo 3
  • Add all guacamole ingredients to a bowl and mash avocado until smooth.Burrito Bowls Process Photo 4
  • Add all chipotle cashew cream ingredients to a high-speed blender or food processor and blend until smooth.Burrito Bowls Process Photo 5
  • Divide the rice, ground beef, lettuce, and black beans between four bowls. Top with pico de gallo, guacamole, and chipotle cashew cream.

Notes

  • Rice: Use whatever rice you’d like, I used white because it’s my favorite, though any rice will work!
  • Ground Beef: You can sub ground turkey, chicken or whatever protein you’d like for the ground beef.
  • Romaine Lettuce: Iceberg lettuce will also work in this recipe.

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