Fried rice is one of the fastest, most satisfying dinners you can make, especially when you have leftover rice in the fridge. This plant-based version is loaded with colorful vegetables and tossed in a simple savory sauce. High heat is the secret. Get the pan screaming hot and everything cooks in minutes.
Ingredients
- 4 cups cooked white Thai jasmine rice (day-old is best)
- 1 cup broccoli florets, chopped small
- 1 large carrot, diced small
- 1 cup frozen peas
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tsp ginger
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp apple cider vinegar
- 2 tbsp avocado oil
- white hulled sesame seeds for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the avocado oil in a large skillet or wok over high heat.
- Add the broccoli and carrot. Stir fry for 3 minutes.
- Add the garlic and ginger. Cook for 30 seconds.
- Add the rice and press it into the pan. Let it sit for 30 seconds to crisp, then stir. Repeat for 3 to 4 minutes.
- Add the soy sauce, apple cider vinegar, and frozen peas. Toss everything together for 1 to 2 minutes.
- Garnish with green onions and sesame seeds.
Notes
- Day-old rice works best because it is drier and fries up crispier than fresh rice.
- Add scrambled eggs or crispy tofu for extra protein.
- Use brown basmati rice for a nuttier flavor and more fiber.
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