I make this lentil fried rice when I want something quick, high protein, and full of flavor without putting in too much effort.
It tastes like comfort food, cooks in one pot, and lets me use up any canned lentils sitting in my pantry.
The basmati rice stays fluffy, the broth makes it rich and savory, and the mix of sauces gives it that takeout-style flavor.
I love this meal because it feels satisfying but still light, and I can throw it together even when I’m tired. Heck, sometimes I cook it in my rice cooker, just like I do with my rice cooker fried rice.
If you’ve never tried rice and lentils, you’re going to be surprised by how good it is.
They add protein, softness, and a little bit of heartiness, making the dish feel complete.
Why You’ll Love This Lentil Fried Rice Recipe
This meal is everything I want on a busy weeknight.
It’s super fast, it’s comforting, and it doesn’t require anything complicated.
The lentils blend into the rice so well that it almost tastes like a heartier fried rice without needing meat.
It also reheats beautifully. I usually make extra so I can eat it for lunch the next day.
Ingredients For Lentil Fried Rice
Basmati rice: I love using basmati for this because it stays fluffy and separate. You can sub with jasmine if that’s what you have.
Beef broth: Gives the rice a deeper flavor. You can use chicken or vegetable broth, too.
Canned lentils: Drained and rinsed. They add protein, making the meal more filling.
Oyster sauce: Adds savory richness.
Coconut aminos: Brings a little sweetness and umami.
Tamari: For salty depth.
Worcestershire sauce: Rounds out the flavors and adds tang.
Sesame oil: I highly recommend not using any other type of oil. Sesame is the best for this recipe.
Salt: Just a little to balance everything.
Sugar or sweetener: Helps bring the sauces together.
Mixed vegetables: I use frozen mixed veggies. They work perfectly.
Baby lima beans: Optional, but they add extra protein and texture.
How To Make Lentil Fried Rice
Step 1: Wash rice and toast in oil
Rinse your basmati rice under cold water until the water runs mostly clear. This helps the rice cook up fluffy.
Heat one teaspoon of sesame oil in a medium pot over medium heat. Add the rinsed rice and stir for about 1 to 2 minutes. Toasting the rice adds flavor and helps the grains stay separate.
Step 2: Add your broth, sauces, vegetables, and boil
Add the oyster sauce, coconut aminos, tamari, Worcestershire sauce, sesame oil, salt, and sweetener.
Stir in the mixed vegetables and the baby lima beans. You can add them straight from the freezer. Pour in the beef broth. Stir well so every grain gets coated.
Turn the heat up to medium-high and bring everything to a gentle boil. This helps the flavors blend before cooking.
Lower the heat, cover the pot, and let it simmer for about 12 to 15 minutes or until the rice is fluffy and the liquid is absorbed.
Step 3: Stir in the lentils
Once the rice is cooked, add the drained and rinsed lentils. Stir gently, cover again, and let it steam on low for 3 to 4 minutes so the lentils warm through.
Step 4: Fluff and serve your lentil fried rice
Fluff the rice with a fork, taste, and adjust seasoning if needed. Serve warm.
Tips That Make Your Rice and Lentils Taste Better
Using broth instead of water gives the rice a deeper and richer flavor.
If you enjoy a little heat, adding chili crisp or sriracha makes the dish even better. You can also add some maggi cubes for that extra flavor that I love.
A small splash of rice vinegar or lemon juice at the end brightens everything and pulls the flavors together.
Frozen mixed vegetables work perfectly here and make the whole recipe easier.
You can also add scrambled eggs, chicken, or shrimp for extra protein and a more filling meal.
Serving Ideas
I love eating this on its own, but it pairs really well with my frozen oven-baked salmon and my honey garlic chicken tenders. Sometimes, I’ll eat it with a quick side salad.
It also makes a great meal prep dish because the flavors get even better the next day.
I hope you enjoy this rice and lentils recipe. Let me know if you give it a try.
High Protein Lentil Fried Rice
Ingredients
- 1 cup basmati rice - or jasmine rice
- 1½ cups beef broth
- 15 oz lentils - canneddrained and rinsed
- 1 tbsp oyster sauce
- 1 tbsp coconut aminos
- 1 tbsp tamari
- 1 tbsp Worcestershire sauce
- 1 tbsp sesame oil
- ¼ tsp salt
- ½ tsp sugar - or sweetener
- ⅓ cup mixed vegetables
- ¼ cup baby lima beans - optional
Instructions
- Heat a medium pot over medium heat. Add 1 teaspoon oil if you want to lightly toast the rice.
- Add the rinsed jasmine rice and stir for 1 to 2 minutes.
- Add the beef broth. Pour in the oyster sauce, coconut aminos, tamari, Worcestershire sauce, sesame oil, salt, and sweetener. Stir well to combine.
- Add the mixed vegetables and lima beans. Stir gently into the rice.
- Bring the pot to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked.
- When the rice is done, stir in the drained lentils. Cover the pot again and let it steam on low for 3 to 4 minutes so the lentils warm through.
- Fluff gently with a fork. Taste and adjust seasoning if needed. Serve hot.
Notes
- You can use chicken broth or vegetable broth for extra flavor.
- Add chili crisp or sriracha if you want heat.
- A splash of rice vinegar at the end brightens the dish.
- Frozen mixed vegetables (what I used) work perfectly for this recipe.
2 Responses
I tried this on the stove and love it. Next time will do it in a rice cooker. Very easy to make
This is delicious and a nice comfort meal. I’m curious what you count for protein and fiber for this meal is? I’m getting 16 protein and 6 fiber. It’s not bad but I’m aiming higher so will probably add tofu to buff it up.