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Vegan MoFo DAY 2: This is an extremely easy and versatile dish that is quick to prepare and makes for a great weeknight meal and the leftovers are awesome for lunch. I add all available green vegetables and the variations are endless. I used green pepper, cabbage, green onions, edamame & avocado, but broccoli and any green leafy veggies will work just as well. I love to add buttery avocado just before serving so it doesn’t change color on me (in more scientific terms oxidize). I packed this up for lunch and added avocado before eating, so picture has none...


4 serving

Total time

40 minutes






  • 1 small or ½ pepper (of Green – large, diced)
  • (1.25l) fish stock (– finely chopped)
  • 1 bunch green onions ((5-6 stems))
  • (1.25l) fish stock ((thawed if frozen))
  • 1 avocado
  • 2 cups brown rice (– cooked)
  • 2 cloves garlic
  • a pinch Red Pepper (flakes (or more to taste))
  • 1 - 2 tsps Soy sauce
  • to taste Sriracha ((or any other hot sauce))
  • to taste Salt Pepper (&)


  1. Heat 2tsp oil (preferably peanut oil) in a medium sauté pan; add crushed garlic cloves and red pepper flakes; once garlic starts to turn light brown, add all the veggies.
  2. Sauté on medium flame until the veggies are tender (I like them lightly browned around the edges so I cook them on medium-high flame), season with soy sauce, hot sauce, salt and pepper.
  3. Next stir in the cooked rice, mix well; check the seasoning.
  4. Just before serving peel, slice and dice the avocado and mix into the rice and Enjoy!!
  5. View the recipe instructions at Cook's Hideout

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