Vegetable Fried Rice
- 2 tablespoon Sesame oil separated
- 1 small onion chopped (approximately 1 cup)
- 1 bunch green onion chopped, white part separated from greens
- 3 cloves garlic minced
- Approx 2 cups cooked & cooled brown or white rice I usually use day old or left over rice
- 1 cup finely chopped cauliflower rice OPTIONAL (either purchase pre-packaged or make your own with a head of cauliflower, see below)
- 2-3 cups chopped veggies ideas: broccoli, snow peas, carrots, greens. mushrooms, mung bean sprouts
- 2-3 tablespoon gluten free tamari when I use reduced sodium gluten-free tamari, I always use 3 tablespoon. I recommend starting with 2 and adding more after tasting
- 1/2- 1 teaspoon rice wine vinegar you could add up to 1 tsp but my son prefers less
- Optional add ins: cooked chicken tofu, egg, nuts or seeds
Prepare cauliflower rice if using, Optional
- If using a prepackaged cauliflower rice, you could use as is or I found that I preferred it chopped a little more finely so I pulsed it in a food processor 4-5 times.
- If making from scratch, place cauliflower florets in a food processor and process until broken down to small pieces the size of rice. If making my own, I like to place the "rice" in a strainer covered in a few towels to help absorb out some of the moisture while I prep the rest of the dish.
- In a large non-stick skillet, heat 1 tablespoon sesame oil.
- Sauté onion & white part of green onion until soft & translucent, approximately 5 minutes.
- Add in garlic. Sauté till fragrant about 30 seconds.
- Add in rice (and cauliflower rice if using), 1 tablespoon sesame oil and stir well, breaking up any clumps and coating with the oil and onions as you stir, approximately 3-5 minutes until rice is heated and soft. Stir constantly or rice will stick to skillet.
- If adding egg, make a well in the center, spray with a cooking oil and add lightly whisked eggs and scramble. (you can also make eggs separately & add in later if not everyone is eating the egg).
- Add in vegetables, including greens of green onion, and mix well with rice for approximately a minute.
- Add in tamari and vinegar. Mix well and sauté until vegetables are tender, about 5 minutes, longer for more tender vegetables.
- If rice seems too dry, you can add in 1-2 tablespoons water or vegetable broth and stir in.
- Taste and add salt, pepper or any extra tamari or rice wine vinegar as needed.
- You can use rice or brown rice.
- You can use any vegetables you love.
- Egg or no egg.
- You can add in extra rice or extra veggies to taste.
- Sometimes we'll even saute the vegetables before adding in the rice so that they are extra tender.