20-Minute Vegetable “Fried” Rice
Sure to be a weeknight favorite.
This easy 10-ingredient “fried” rice is loaded with vegetables and then tossed with a delicious sauce to provide an amazing experience along with an explosion of sweet and savory flavors that’s guaranteed to light up your taste buds.
I feel strongly about this.
And you’ll be thrilled to know that this dish is completely customizable to your taste. I like Vegetable Fried Rice as a satisfying plant-based meal, but feel free to give it a heartier spin with a little protein if you have a mixed-diet home. You could add crispy tofu or a fried egg or grilled shrimp. As for the veggies, I like using a mix of frozen green beans, corn, peas and carrot but if you have more veggies just lingering in your fridge – feel free to add those in as well. The more, the merrier. And best part is that it can be ready in just 20-minutes start to finish.
Easy peasy.
20-Minute Vegetable “Fried” Rice
For the rice:
1 cup jasmine rice (or your favorite rice)
1 1/2 cups mixed frozen vegetables (I used a pea, carrot, corn, green bean mix)
To garnish: chopped green onion and peanuts
For the sauce:
3 tbsp tamari or soy sauce
1 tbsp peanut butter (or almond butter)
2 tbsp maple syrup
1 clove garlic (minced)
1-2 tsp chili garlic sauce (more or less depending on preferred spice)
1 tsp toasted sesame oil
Prepare your rice by bringing 2 cups of water to a boil in a large pot. Once boiling, add rice and stir. Boil on high covered for 12-15 minutes. While rice is cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, maple syrup for sweetness, or chili garlic sauce for heat. Set aside. Cook frozen vegetables according to directions. In a large serving bowl, toss cooked rice, cooked vegetables and sauce. Stir to combine and top with green onions and peanuts. Enjoy!
*This dish also works great with leftover rice as well as cauliflower rice.