This vegan fried rice is inspired by food court style fried rice that typically has peas, carrots, and eggs. This version obviously removes the eggs, but also pumps up the protein by adding edamame. Broccoli and peas are a good vegan protein source too.
You could easily customize this recipe by adding different vegetables or tofu.
Vegetable Fried Rice
Ingredients
- Oil for cooking - I used canola
- 1/2 cup white rice plus 1 cup water
- Vegetables, about 1/2 cup of each, chopped into small pieces
- Carrots
- Onion
- Broccoli
- Edamame - I used frozen shelled edamame
- Peas - I used frozen
- Seasoning
- Garlic
- Salt
- Pepper
- Garlic powder
- Soy sauce
Directions
- Cook rice separately by boiling with water and salt. When the water starts to boil, turn off the heat and cover.
- Saute the onions and carrots in cooking oil.
- When the onions are clear, add the garlic and broccoli.
- When the broccoli starts to get soft, add the edamame, cooked rice, and seasonings. You may need to add more oil.
- Stir to combine and continue to stir occasionally until some parts of the rice start to caramelize. Adjust seasonings to taste.
- Add the frozen peas last so they don't get mushy. Stir them in until they are evenly mixed.
Note: Chopping all of the vegetables can take a lot of prep time. You can save time by prepping the vegetables in advance and freezing them, or by using store-bought frozen vegetables.