Vegetable Fried Rice Vegan Style
- 2 TBSP Vegetable Oil
- 2 TSP Minced Garlic (optional)
- About 3-4 cups cooked rice (I only had Jasmine rice on hand but any rice will do)
- 2 – 3 TBSP Soy Sauce
- Mixed Veggies – (literally anything you can think of would work-I only had a package of frozen veggies on hand, so I defrosted them in the microwave, and drained them before tossing them in the pan)
The first thing you need to do is cook the rice. I normally cook more rice than I need, about 2 DRY cups, that way I can control how much I want to fry up. Make sure the rice is cooled before you begin (if it’s too hot the rice will stick). This recipe is also great for day old rice!
Heat your pan over medium high heat. I use a wok, but if you don’t have a wok, a large frying pan would work just as well. Once the burner is hot, add the 2 TBSP oil and swirl to coat the entire pan. Every burner is different and it can be tricky getting it to the right temperature level. You want the pan to be hot enough to sizzle, but NOT so hot that it will instantly burn the ingredients you toss in. I normally have mine set in between medium and high.
Add the 2 TSP minced garlic to the pan and stir around, only sautéing for about 10 seconds. Garlic is tricky – it WILL burn quickly and no one likes burnt garlic!
Then, add the veggies. As mentioned above, I used a mixed veggie package of Cauliflower, Broccoli, and Carrots. Toss the veggies with the garlic – constantly moving the veggies around so that they are evenly heated and don’t burn. If you are using frozen veggies, you only need to stir fry them for about a minute to a minute and a half until heated. Just make sure you defrost them. If you are using fresh veggies (let’s say, onions, carrots, bean sprouts) you need to saute them for about 2 to 3 minutes, until they become soft.
Next, add the rice. I normally eyeball the amount depending on how many vegetables I have in the pan. About 3 to 4 cups of cooked rice should be plenty. Break apart the rice and mix well with veggies, tossing the rice around so that it doesn’t stick to the pan. Stir fry for about 30 seconds and add 2-3 TBSP of soy sauce. I eyeball this as well – adding two TBSP at first to see if it’s strong enough. If not, gradually add more soy sauce. Mix all of the ingredients around and continue stir frying until the rice is heated through and slightly brown, about a minute to a minute and a half.
And just like that – you have fried rice! Enjoy!
Recipe contributed by Kristy
Photo credit: Kristy