Quick Vegetable Fried Rice

An under 20-minute recipe for Quick Vegetable Fried Rice that uses basic pantry ingredients and veggies you probably have hiding in your fridge!

I was going to call this post Fridge and Pantry Fried Rice because I’ve chosen to only use ingredients that are typically on hand at all times. I don’t know about you but I always seem to have a half or a quarter of a cabbage just chilling out in the back of the fridge that I always glance at and think, “I should probably use that.” Thankfully, cabbage lasts for weeks in the fridge so that buys me a lot of time to think about what to do with it. This Vegetable Fried Rice is often the answer to that dilemma.

Carrots are another long-lasting vegetable that I always have on hand, as well. The edamame beans come frozen, so those can chill out in the freezer until ready (For ease of use, I buy the kind that is already shelled. If you only have peas, use those instead!) Of course, if you do have some fresh veggies on hand, use them. Throw in some chopped mushrooms, bok choy, or peppers when you have them. It’s all good when you follow this simple recipe.

As for pantry staples, you likely have some soy sauce around and some kind of nuts or seeds. Here I used cashews, but peanuts, sesame seeds, or sunflower seeds are great, too. As long as you have some leftover rice (which is better than fresh for making fried rice, by the way), you are less than 20 minutes away from fried rice!

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

Author: Lands & Flavors

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.

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