Vegan Fried Rice

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If you have some leftover ingredients or want to empty out your fridge, fried-rice is a no-brainer.

One of the reasons I love making fried rice is because it is incredibly flexible.

You can use a variety of different ingredients, and it’s pretty much going to come out tasting great every time.

It’s also pretty easy to make a plant-based version of it too!

You can simply omit the eggs and you’re good to go.

This is only one variation, you can try to make this your version at home!

Enjoy!

Vegan Fried Rice

Cook and Prep Time: 20 Minutes

Serves: 3-4

You Need

• 1 ½ cups Cooked Brown Rice
• 3-4 cloves Garlic, minced
• 1 Yellow Onion, diced
• 1 bunch Scallions, chopped, whites & greens separated
• 2 Carrots, chopped
• 2 heads Baby Bok Choi, chopped
• 12 oz. Shelled Edamame
• 2 cups Shitake Mushrooms, chopped
• 3 tbsp. Tamari
• 1 Lime, juiced
• 1 tbsp. Sesame Oil
• Salt, to taste
• Black Pepper, to taste
• Olive Oil
• Sriracha, optional (for garnish)

DIRECTIONS

1. Rinse and chop the produce accordingly.  In a small bowl, combine tamari, lime juice, and sesame oil.  Save scallion greens for garnish.
2. Set a wok or large pan to medium-high heat.  Add 1 tbsp. of olive oil.  Once hot, add onion, mushrooms, scallion whites, and carrots to the pan.  Stir frequently, cooking for 2-3 minutes, until onion has slightly softened.
3. Add garlic and edamame, and cook for 1 minute more.  Season with a pinch of salt and black pepper. 
4. Add bok choi, and cook for 1 minute more.  Add tamari sauce and toss to combine.
5. Add rice, and toss to combine until rice has warmed through, 1-2 minutes.
6. Plate rice, and garnish with scallion greens and sriracha.  Enjoy!