Vegan Sorghum “Fried Rice”


  • 1 cup sorghum
  • 3 cups vegetable broth
  • 1 each medium red bell pepper and green bell pepper, thinly sliced into 1-inch pieces
  • 6 ounces snow peas, trimmed and cut into 1-inch pieces
  • 4 scallions cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 teaspoons tamari
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • Hot red pepper sauce to taste
  • 2 teaspoons vegetable oil


Combine sorghum and broth in a small saucepan and bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, about 40 to 55 minutes.

Spread the sorghum out on a large plate and let stand for 5 minutes.

While the sorghum is cooling, coat a large nonstick wok with vegetable oil and place over medium heat. Add snow peas and cook, stirring for 2 minutes. Add bell peppers, scallions, garlic and ginger. Cook, stirring until the vegetables are just tender, about 2 minutes.

Add cooked sorghum, tamari and vinegar to the pan and cook until the liquid is absorbed, about 30 seconds to 1 minute. Remove from heat, stir in sesame oil and hot sauce. Season to taste.

Serving size: 6 servings.

Recipe courtesy of the United Sorghum Checkoff Program and the Seattle Renaissance Hotel.