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+ servings

Bountiful Vegetable Fried Rice

Course Main Course, Side Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Author Planted and Picked

Ingredients

  • 4 cups cooked brown rice, cooled
  • 1 tbsp toasted sesame oil
  • cup diced onions
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 cups chopped mushrooms (any kind)
  • 2 carrots, grated
  • 1 cup peas (thawed if frozen)
  • 1 cup edamame beans
  • 4 tbsp Tamari
  • 2 green onions, sliced (optional)

Instructions

  • Cook 1 cup of brown rice according to instructions. This should yield about 4 cups cooked. We use an instant pot and add 1 cup brown rice, 1 cup of filtered water and cook for 30 minutes and then let pressure release.
  • We prefer to cook the rice ahead of time and let it cool for at least a few hours in the refrigerator. This makes for a less sticky fried rice.
  • Prep vegetables. If using frozen peas, measure 1 cup and place in a bowl to thaw.
  • Dice onions, mince garlic and grate the fresh ginger. Set aside.
  • Chop mushrooms to measure 2 cups. We used a combination of Shitake and Cremini for this recipe but you can use whatever kind you like or can source.
  • Add edamame beans to a small pot of boiling water and cook for 2 to 3 minutes. Drain and set aside.
  • In a large skillet on medium heat, add the toasted sesame oil.
  • Add the onions, garlic and ginger. On medium-low, saute the mixture, stirring often for about 5 to 7 minutes.
  • Add the mushrooms and grated carrot and cook for another 5 minutes. Stir often to keep the mixture from sticking to the pan. Add a small amount of water or vegetable broth if this happens, about a tablespoon at a time.
  • Add cooled rice. Stirring frequently, cook for a couple of minutes.
  • Add peas, edamame and Tamari. Stir and cook for another couple of minutes to blend the flavours.
  • Turn off the heat and sprinkle with sliced green onions if using.
  • You can eat this as a meal or as a side dish. Enjoy!