Vegan Fried Rice (Oil Free)

Get creative - choose your own favorite veggies!

Recipe for Vegan Fried Rice (Oil Free)

Fried Rice used to mean "Pork, Chicken, or heaven forbid...Bacon" fried rice in our house. But I have to say that since we adopted a vegan diet, I'm surprised at how inventive our fried rice creations have become -- and thrilled with the fact that it all seems to taste a whole lot better than those fatty, meaty versions of the past!

If you've never tried making it at home, try sticking to the recipe below for your fist go, but I'll bet it won't take long before you're coming up with your own mixes of vegetables, soy meat products and/or tofu. Don't let anyone tell you any differently - there is NO wrong way to make fried rice!
;-)

Shopping List/ Ingredients:
White or Brown Rice
Fresh Carrots
Fresh Broccoli
Cabbage
3-4 Cloves Garlic
Fresh Spinach
Chinese Five Spices
Garlic Powder
Soy Sauce

Oil-free Vegan Fried Rice Recipe

Make a batch of white or brown rice in your rice-cooker or stove-top according to package directions (I usually make one serving of rice per person) - set aside.

In a wok or large frying pan with lid (I use a wok with a cookie sheet on top), pour 1/2 cup water and set heat to medium-high.

While the pan heats up, cut and place the veggies in the pan in order of slowest cooking to fastest:

Chop into bite-sized pieces and put in pan...
Carrots (3 large or 1 cup baby carrots)
Broccoli (1 cup fresh - if using frozen, add last)
Cabbage (1/4 head)
Garlic (3-4 cloves, sliced thin)
Spinach leaves (1 cup fresh)

After placing all the veggies in the pan (the water should be at a nice boil by now), cover and let simmer for 5-6 minutes.

Add spices:
1 tsp Chinese Five Spices
1 tsp Garlic Powder
1/2 - 3/4 cup Soy Sauce (to your taste)

Stir veggies to thoroughly mix-in spices
Add rice, mix thoroughly.

Serve warm with Soy Sauce or Sweet-n-hot teriyaki sauce

This dish makes wonderful leftovers - perfect for a quick lunch at work or re-heat for dinner on busy nights.