Fried Rice – Veggie

Quick vegetable fried rice for a simple weeknight meal. Packed with veggies and even has a good protein boost from edamame! We use way more vegetables than rice (as you can see), so it's easy to make this often when we have a little leftover rice from another recipe.

Cooking Time:

45 minutes

Cooking Method:

Sautée · Stir-Fry

Cuisine:

Asian · Chinese

Main Ingredients:

carrots · celery · edamame · ficken seasoning · garlic · ginger · green onion · liquid aminos · oil · peanut oil · rice · sesame oil · zucchini squash

Yield:

3-4 servings

Recipe Category:

Easy · Entree

Suitable for Diet:

Gluten Free · Plant-Based · Vegan · Vegetarian
  • Print
fried-rice-veggie-carley-papi

 

Ingredients

0.75-1 c cooked rice (any variety)

4 carrots, sliced in rounds

4 celery stalks, sliced

0.5+ c edamame (soybeans), cooked

3+ green onions, sliced

2 cloves garlic, minced (if you have it)*

1 small piece ginger (~0.25″), minced (if you have it)*

1 small zucchini squash, cut in half long-ways and then sliced in half-circles

4 tbsp oil, for sauteing

2-3 tbsp liquid aminos (or soy sauce/coconut aminos)

0.5 tsp sesame oil/toasted sesame oil (if you have; a sprinkle of sesame seeds will also work)

0.5 tsp peanut oil (if you have)

2 tsp ficken seasoning (or 0.25 tsp salt + a bit of pepper)

 

*we keep a jar of homemade ginger-garlic paste on hand, which makes this even easier – just scoop about 2 tsp for this recipe

 

 

Instructions

  1. Prepare vegetables. Cook rice, if necessary.
  2. Heat a large heavy-bottom skilled over medium heat. Add 2 tbsp of the cooking oil + carrots + celery. Cook for 12-15 minutes over medium, until the carrots and celery begin to get tender.
  3. Add ginger + garlic. Reduce heat to medium-low. Cook for about 5 minutes, stirring often.
  4. Add zucchini and cooked edamame. Cook for about 5 minutes.
  5. Add rice. Increase heat to medium-high.
  6. Pour liquid aminos + sesame oil + peanut oil over pan. Sprinkle with green onions and ficken seasoning (or salt + pepper). Stir-fry for 3-5 minutes.