Quick Vegetable Fried Rice
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An under 20-minute recipe for Quick Vegetable Fried Rice that uses basic pantry ingredients and veggies you probably have hiding in your fridge! Vegan and Gluten-free
Ingredients
  • 1½ Tablespoons oil (olive, sunflower, etc.)
  • 1 medium onion, finely chopped
  • 2-3 cloves garlic, minced
  • 2 Tablespoons minced ginger
  • 1 cup of finely chopped carrot (around 3 carrots)
  • 2 cups of shredded cabbage
  • ¼ cup water
  • ½ cup edamame beans
  • 3 cups leftover cooked rice
  • 2½ Tablespoons soy sauce
  • 1 teaspoon sugar or maple syrup or sweetener of choice
  • ½ cup roasted cashews (whole or chopped)
  • ¼ cup chopped scallions
Instructions
  1. Add the oil to a a wok, large high-walled skillet, or even a wide pot over medium-high heat. Add the chopped onion and sauté for around 3 minutes.
  2. Add the garlic and the ginger and sauté for 20 seconds before adding the carrot and cabbage. Stir around and toss in the water. Keep stirring occasionally for 5 minutes, then add the edamame and cooked rice. Use your spatula or wooden spoon to break up any large lumps of rice.
  3. Mix the soy sauce and sweetener together in a small bowl before drizzling it onto the rice. You'll want to keep stirring the rice to prevent it sticking too much to the pot. If you notice any excessive burning on the bottom of the pan, remove it from heat for half a minute and keep stirring. Keep stirring the rice until all kernels look coated in soy sauce (around 2-3 minutes). Remove from the heat then toss in the scallions. Top with cashews and serve immediately.
Notes
-I sometimes toss in some leftover Tofu Scramble to make an egg fried rice.
Recipe by Lands & Flavors at https://www.landsandflavors.com/quick-vegetable-fried-rice/