- 300g cooked long-grain rice*
- 200g mixed mushrooms, finely chopped
- 1 carrot (around 60g), finely chopped
- 1 stick of celery (around 60g), finely chopped
- 100g edamame beans
- 1 spring onion
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tsp bouillon powder (vegetable stock)
- 1/4 tsp salt
- 1 tbsp light soy sauce**
- 1 tsp dark soy sauce**
I love fried rice and noodles! They are one-pot (so fewer dishes to wash!!!), quick, and easy to make.
One of the secrets to making a perfect, takeaway-style, chewy fried rice is that it is best to use refrigerated rice that has been left overnight because sticky and warm, freshly-cooked rice may cause a soggy result.
However, I make fried rice far too regularly and mostly as a last minute decision, so I may not be able to prepare the overnight rice in advance. My quick-fix for this is to use cooked microwave rice such as Uncle Bens instead. The rice is dried and chewy and perfectly does the trick without any hassle.
Follow the instruction and finely chop all of the veggies. I used carrot, mushroom, celery, and edamame for this recipe, however, feel free to replace them with any of your preferred or leftover veggies as long as they are not too watery. This recipe can be a smart and delicious way to get rid of all your leftover veggies.
For the spring onion, cut it into two parts (green and white), then dice and set aside. Always making sure to keep the white and green parts separate.
I usually like to pre-mix my seasonings and sauce for the stir-fry. This can make sure that the flavours are well blended together and also saves a lot of the hassle during the stir-fry. Mix salt, bouillon, and both light and dark soy sauce in a small bowl then set aside.
Heat the olive oil in a large, non-stick frying pan, add the minced garlic and the chopped white part of the spring onions. Fry for 2-3 minutes until they turn slightly golden in colour.
Add the mushrooms, carrot, celery, and edamame beans. Stir-fry for 3-5 minutes until all of the sweat from the vegetables has evaporated (you don’t want wet and sticky fried rice!).
Drop in the rice and pour on the sauce mixture then stir-fry for 3-4 minutes until the sauce covers everything evenly.
Add the chopped green part of the spring onion and stir for 20-30 seconds.
There you have it, a tasty, fool-proof vegan veggies fried rice recipe – inexpensive and simple to cook! A Chinese takeaway fried rice at home, from start to table within 15 minutes.
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
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Difficulty: Easy
Serves: 2
Prep.: 5 mins | Cook: 10 mins
Ingredients:
Instructions:
- Cut the spring onion into two parts (green and white), then dice and set aside, keeping the white and green parts separate.
- Mix salt, bouillon, and light and dark soy sauce in a small bowl then set aside.
- Heat the olive oil in a large, non-stick frying pan, add the minced garlic and the chopped white part of the spring onions. Fry for 2-3 minutes until they turn slightly golden in colour.
- Add the mushrooms, carrot, celery, and edamame beans. Stir-fry for 3-5 minutes until all of the sweat from the vegetables has evaporated (you don’t want wet and sticky fried rice!).
- Drop in the rice and pour on the sauce mixture.
- Stir-fry for 3-4 minutes until the sauce covers everything evenly, then add the chopped green part of the spring onion and stir for 20-30 seconds.
- Remove from heat and serve immediately.
Note:
* Use rice that has been refrigerated overnight for best results. Uncle bean’s rice will do the trick perfectly if you don’t have time to prepare.
** Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.
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