STIR FRIED VEGETABLE RICE

This stir fried rice is so quick and easy to make, customizable with any of your favourite veggies for what’s in season. Note: Day-old cooked rice is best for stir fried rice dishes. It’s a little dried out so it doesn’t get clumpy when you return it to heat. (Gluten Free and Vegan)

Prep Time10 minsCook Time15 minsTotal Time25 mins

Yield: 4-5 servings
INGREDIENTS
 2 cups jasmine, long grain or brown rice- chilled overnight
 ½ cup Cabbage shredded
 3 tbsp red peppers diced
 1 cup Firm or extra firm tofu crumbled
 ¾ cup broccoli florets
 1 carrot chopped julienne style
 1 stalk celery silvered
 3 tbsp Soy sauce
 4 tbsp sesame oil
 2 tsp minced ginger fresh
 ¾ tsp asafoetida (hing)
 ½ cup unpeeled cucumber pieces, matchstick size
  cup cooked green peas or corn kernels or edame
 2 tsp Chinese chili oil (optional)
 ½ tbsp rice vinegar
 Salt and pepper to taste

DIRECTIONS
1

Heat 2 tbsp sesame oil in wok over moderate heat. Sauté ginger and asafoetida until fragrant about 1-2 minutes.

2

Add tofu crumble, and sauté for another 2 mins. Add carrots, celery, cabbage, and red peppers and sauté for 2-3mins. Add cucumber, green peas and broccoli and sauté for 5-7 mins. Add soy sauce, chili oil, salt, and pepper to taste and mix until well combined, about 1-2 mins.

3

Empty vegetables mixture into a bowl.
Heat wok over medium heat and add 2 tbsp sesame oil, once oil heated add chilled rice and sauté for 4-5 mins until rice is roasted mixing often. Add rice to vegetables mixture and mix. Optional top with fresh coriander, fresh chopped tomatoes and peanut dipping sauce.
(For peanut dipping sauce blend: 1/3 cup peanut butter, 1 tbsp rice vinegar, 2 tbsp tamari, 1 tbsp honey, 1/2 tsp grated ginger, 1/4 tsp red chili flakes, 3 tbsp water and 1 tbsp fresh chopped coriander)
Serve hot. ENJOY!

Ingredients

Yield: 4-5 servings
INGREDIENTS
 2 cups jasmine, long grain or brown rice- chilled overnight
 ½ cup Cabbage shredded
 3 tbsp red peppers diced
 1 cup Firm or extra firm tofu crumbled
 ¾ cup broccoli florets
 1 carrot chopped julienne style
 1 stalk celery silvered
 3 tbsp Soy sauce
 4 tbsp sesame oil
 2 tsp minced ginger fresh
 ¾ tsp asafoetida (hing)
 ½ cup unpeeled cucumber pieces, matchstick size
  cup cooked green peas or corn kernels or edame
 2 tsp Chinese chili oil (optional)
 ½ tbsp rice vinegar
 Salt and pepper to taste

Directions

DIRECTIONS
1

Heat 2 tbsp sesame oil in wok over moderate heat. Sauté ginger and asafoetida until fragrant about 1-2 minutes.

2

Add tofu crumble, and sauté for another 2 mins. Add carrots, celery, cabbage, and red peppers and sauté for 2-3mins. Add cucumber, green peas and broccoli and sauté for 5-7 mins. Add soy sauce, chili oil, salt, and pepper to taste and mix until well combined, about 1-2 mins.

3

Empty vegetables mixture into a bowl.
Heat wok over medium heat and add 2 tbsp sesame oil, once oil heated add chilled rice and sauté for 4-5 mins until rice is roasted mixing often. Add rice to vegetables mixture and mix. Optional top with fresh coriander, fresh chopped tomatoes and peanut dipping sauce.
(For peanut dipping sauce blend: 1/3 cup peanut butter, 1 tbsp rice vinegar, 2 tbsp tamari, 1 tbsp honey, 1/2 tsp grated ginger, 1/4 tsp red chili flakes, 3 tbsp water and 1 tbsp fresh chopped coriander)
Serve hot. ENJOY!

STIR FRIED VEGETABLE RICE

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