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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

Ingredients:

• -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

When I made rice recently, I cooked extra and scooped out four cups for this recipe. I froze the rice in a zipper-top bag and let it thaw on the counter for an hour before I used it for the fried rice.

Preparation:

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.

Oy, Mommy! AGAIN with the camera? Can’t I just eat in peace?

Now what’s this Vegan Fried Rice thing she’s made?

Let me try this…

Ooh, yum! Nomnomnom.

Want some?

Nah. Just kidding! I want this bite.

Happy Cooking!

Tags: bok choy, broccoli, brown rice, carrots, gluten free, leafy greens, Meatless Monday, onions, peas, yellow squash

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