A veggie-friendly spin on a traditional favorite! Fix at dinner or for lunch. It’s great for leftovers, too!
- 1 cup Broccoli
- 1 Carrot, large
- 1 cup Cauliflower
- 1/2 cup Corn, frozen
- 1 tsp Garlic powder
- 1/4 tsp Ginger
- 1 tsp Onion powder
- 1/2 cup Peas, frozen
- 2 tbsp Soy sauce
- 1 1/2 tbsp White miso paste *make sure it’s vegan-friendly!
- 1 cup Rice
- 1 Pepper
- 1 tbsp Sesame seeds
- 2 tsp Brown rice vinegar
- 3 tbsp Water
Rinse the uncooked rice to remove excess starch. I do this in a mesh strainer.
Cook the rice according to the package instructions, but leave a little time off so the rice is just slightly undercooked. For example, I cook it for about 12 minutes while the package says 15 minutes.
Once the rice is cooked, stick it in the fridge to cool a little (unless you don’t mind sticky fried rice.) I usually prep the rice the day before.
Heat a large skillet to medium heat and toast the sesame seeds a bit (about 3 minutes or so, stirring a few times.)
Add the broccoli, cauliflower, and carrots to the skillet along with 2-3 tbsp of water. Cover and let the veggies cook through until fork tender, about 8 minutes.
In the meantime, mix all of the sauce ingredients together in a bowl.
Add the peas, corn, and rice to the skillet. Mix in the sauce.
Cook until the rice is tender and hot, about 10 minutes, stirring frequently.
Garnish your veggie fried rice with additional sesame seeds, or green onions, or serve as is!
Recipe by Karissa’s Vegan Kitchen