One of the first vegan dishes I was introduced to (other than a salad) was a delicious fried rice courtesy of our good friend Barkha. We were invited to attend her Vegan Dinner Party, and quite frankly I was skeptical. Let’s just say that this simple recipe is hearty, and will open the eyes of the non-vegans out there. It did for me! With such a wide variety of ingredients, this dish offers multiple layers of flavor from the savory Nama Shoyu to sweet ginger and umami mushrooms. Full of Vitamins B and K, Manganese, Potassium, and fiber, vegan fried rice is a great plant based entree. It also freezes well (up to a month) and is a hit with the kids. Our 3 year old daughter loves it and so do we! You can substitute bok choy for celery or add in tofu for additional texture and nutrition. This dish is really versatile which is one of the reasons it is a regular in our home.
- 3 cups cooked of brown rice, pre-cooked (about one day old)
- 2 Tbsp vegetable oil
- 2 celery stalks, thinly sliced
- 2 small carrots, diced (3/4 cup)
- 1 medium yellow onion, diced (1 cup)
- 1 package (9 oz.) of baby bella mushrooms or mushrooms of your choice
- 1 package (9 oz.) mushroom medley of your choice; we like porcini, umami and shitake mushrooms
- 1 cup frozen peas
- 1 tsp of ginger, minces
- 3 Tbsp Nama Shoyu unpastuerized soy sauce
- 1 Tbsp sesame oil
- Cook rice according to package directions.
- Heat oil on medium-low in a large shallow pan
- Thoroughly wash carrots, mushrooms, and celery
- Peel the carrot, slice lengthwise, and dice in small pieces
- Cut celery in thin pieces lengthwise, then slice thin
- Slice mushrooms. Be sure to let your mushrooms thoroughly dry
- Turn the heat to medium high
- Add 2 Tbsp of vegetable oil to a 12" skillet
- Add garlic, onion, and ginger, then stir.
- Once your aromatics begin to soften, add the carrots, mushrooms and celery, stir-fry for 5 minutes
- Add the frozen peas, and 2 Tbsp water, cover and steam for 5 minutes, or until the veggies are tender
- Add the rice, sesame oil, and soy sauce, and stir-fry for 2 minutes, breaking up the chunks of rice
- Reduce heat to low, cover and cook for another 5 minutes
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