Peach Fried Rice

Peach Fried Rice
When you are looking for a new apartment, there are a lot of things to consider: the price, size, neighborhood, amenities, access to public transportation, etc.  But for me?  It’s all about the kitchen. Obviously.

Is there a dishwasher?  What kind of storage are we talking about here?  Will I have space for fermenting kimchi?  Is the apartment close enough that I can walk to a farmers market or a food co-op?  And don’t even get me started on access to natural light for photographing food.  That’s a whole other post.

I’m pretty resourceful when it comes to space.  For the last two years I’ve been living in a 460 square-foot apartment with my partner and two cats.  That’s a huge feat right there.  But we’ve definitely outgrown the space and now it’s time to move on to something a bit bigger.  But I sure will miss my kitchen…

Peach fried rice is the perfect way to say goodbye.  Whether it’s goodbye to a visiting relative, the end of peach season, or goodbye to your adorable little kitchen, I think this dish will leave a lasting impression.

Peach Fried Rice

I recommend making the rice ahead of time so it has a chance to cool in the fridge. (Cooling it first will give it the best texture in the fried rice.)  I also recommend soaking the rice in water for a few hours or overnight to help increase its digestibility and the ability of your body to absorb all of the nutrients from the rice.  If you’re in a time crunch, you can skip this step or you can substitute a quick-cooking grain like quinoa.  This recipe is very adaptable so feel free to substitute any veggies of your choosing.

Peach Fried Rice
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4
  • 1 cup brown rice, soaked overnight
  • 2 cups water
  • 2 tablespoons olive oil, divided
  • 1 block organic extra-firm tofu, drained and diced
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 peach, pitted and diced
  • 2 tablespoons Bragg liquid aminos
  • ¼ cup fresh basil chiffonade
  • sea salt and pepper to taste
  1. Soak rice in water for a few hours or overnight (this will help to increase its digestibility). Drain. Add rice to a medium pot with a tight-fitting lid. Add 2 cups of water. Cover and let simmer for about 30 minutes. Check the rice. If the rice is slightly chewy, remove the lid and cook until the rest of the water is evaporated. If the rice is still hard, replace lid and continue to cook for about 15 minutes, until rice is chewy. When rice is ready, remove from heat. Allow to cool in the refrigerator until using.
  2. Add 1 tablespoon olive oil to a pan over medium heat. Add the tofu and saute 5 - 10 minutes, stirring occasionally, until tofu is evenly browned.
  3. In a separate pan over medium heat, add the remaining tablespoon of oil. Add onions, zucchini, and carrots and saute for 5 minutes, then add the garlic and saute 1 - 2 additional minutes, until fragrant. Add the peach, cooled rice, and liquid aminos and saute for 5 - 10 minutes, until veggies are crisp-tender. Add the fresh basil just before serving and season with salt and pepper as desired.


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  1. Kelsey says

    I made this! It tuned out so perfect. Thank you so much for all your yummy recipes. Im making the lentil pasta dish tonight!

  2. Julie says

    This is fantastic! This is the first tasty thing I’ve ever had with quinoa. We’ve had it twice. Thanks!

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