I love this recipe for a bunch of reasons:
- 1. It is an easy “I’m too tired to cook” recipe.
- 2. It provides vegetables, starch and protein all in one dish.
- 3. You can customize it with whatever vegetables, proteins and type of rice you want.
- 4. You can make it using only one large pan so that cuts down on the clean up time.
- 5. You can cut down on prep time by using frozen vegetables. Just look for a brand with no added sugar or sodium.
- 6. You can also save time by making a large batch of rice and freezing the 4 cups for this recipe in a zipper-topped bag for up to 4 months. Just leave it in the fridge for the day to thaw or on the counter for 1-2 hours before making this recipe.
- Vegan Fried Rice
- Yields around 7 cups
- -1¾ cup frozen peas
- -2-3 carrots, peeled and diced
- -2 small bunches baby bok choy, finely chopped
- -1 small yellow or white onion, diced
- -2 small yellow squash, diced
- -1½ cups broccoli florets, chopped
- -4 cups cooked brown rice, at least a day old
- -1½ tablespoons vegetable oil
- -3 tablespoons tamari or low-sodium soy sauce
- -Salt, to taste (This is just to bring out the flavor of the vegetables, not to really add saltiness to the dish).
- -Sriracha or other hot chili sauce, to taste
Heat a large sauté pan over medium heat and add the oil and onions and a small pinch of salt. Let the onions cook until they begin to become translucent, around 4 or 5 minutes, stirring occasionally.
Add the carrots, a pinch more salt and stir. Cook another 2 minutes, stirring occasionally. If needed, deglaze the pan by adding a little bit of room temperature water and scraping the tasty brown bits of veggies off the bottom of the pan.
Add the squash, broccoli and peas with a bit more salt. Stir and let cook for about 2 minutes, stirring occasionally.
Add the rice and stir it all together. Cook until the rice heats through, around 2-3 minutes. Add the tamari and optional Sriracha and stir.
Taste, adjust seasonings as desired and enjoy.