Veggie Fried Rice
Have some leftover brown rice? Make vegetable fried rice! The veggies in the recipe below are just a suggestion. Use as much vegetables as you dare! I put whatever I have in it: squash, boy choy, corn. If I think it will compliment the dish, it’s in there!
You may use as much or as little oil as you need. I use about two tablespoons through the whole course of making this. It is a great deal of oil, but you can do what is best for your family. To be completely honest, I have never made this recipe without oil. I am sure it can be done though, if you are adventurous and use tahini and peanut butter. If you do it, let me know how it goes!
Well, not going to hold up the meal prep! I hope you like it as much as I do!
Veggie Fried Rice
Ingredients
- roasted sesame/peanut oil, as much or as little needed
- ¾ c. onions, julienne or French cut
- ¼ c. egg substitute or crumbled tofu seasoned w/ black salt & turmeric
- 3 drops liquid aminos/soy sauce
- 1 c. chicken substitute, cubed
- 1 c. frozen carrots and peas
- ½ c. snow peas
- 1 c. cabbage, cut into strips
- 4 c. cold cooked brown rice, medium grain
- 5 green onions, chopped
- 2 c. mung bean sprouts, optional
- 2 tablespoons liquid aminos/soy sauce (add more if you like)
Instructions
- Heat oil in wok; stir-fry onions until thy brown, about 8-10 minutes. Lightly salt and add to a medium-sized bowl.
- In a small pan, make scrambled egg substitute and set aside. Go for a scrambled look.
- Add a bit more oil to wok, add meat substitute and snow peas and cook for 2 minutes, and add to the bowl.
- Heat more oil in wok; add carrots, peas, cabbage, and broccoli; stir-fry for 5-7 minutes. Very lightly salt, stir, and add to bowl.
- Add rice, green onions, and bean sprouts, if using, mixing well; stir-fry for 3 minutes.
- Place all bowl ingredients into the wok and combine. Add liquid aminos/soy sauce and scrambled egg substitute to rice mixture and fold in; stir-fry for 1 minute more. Taste. Adjust to taste. Enjoy.
