Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

Un-fried Veggie Stir-Fry Rice (Vegan+GF)

Is it finally almost over, the craziness? This year has been anything but expected and I’m sure we’re all eager to return to whatever “normal” we left behind a few months ago.


On the upside, I’ve definitely been able to spend more time on the blog than I could’ve imagined. I haven’t created so many recipes in a long time. I’ve actually been trying to look at this situation in the best, most positive light. I feel very fortunate to be in a position where I can work from home during all of this. Yes, I’ve missed socializing with friends and I’ll be very happy to get that back, but this time has been pretty good for me. What about you? Are you ready for “normal” back?

Ok, so I can definitely get down with some real deal fried rice every now and then. Let’s be honest though, it’s not exactly the healthiest side dish for regular consumption. If I had to choose my favorite type of food it would probably be Chinese. My favorite is actually any authentic Asian food, but sometimes we have to settle for our faux American versions (that are really far from real Asian cuisine, lol).

Rice is basically the best whole grain there is. Obviously that’s my personal opinion, but seriously, why is it so good??? I love this dish because it’s really quick and easy. It’s also full of veggies and there’s space for even more if you want to get in some extra health.

So the key is to use cooked, cooled rice to get the best result. Otherwise you’ll end up with kinda mushy rice and nobody wants that. I used brown rice for this recipe but white rice would also be good. Go with what you feelin! 😉

Un-fried Stir-Fry Rice (Vegan+GF)

Skip the take-out tonight and make your own healthier version at home tonight.

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 - 8 servings

Ingredients

  • 4 cups brown rice, steamed and cooled
  • 1 cup celery, diced
  • 2 cups carrots, chopped
  • 1 cup onion, diced
  • 1 cup cauliflower, riced
  • 1 cup corn
  • 1 cup sweet peas
  • 2 cans water chestnuts, drained
  • 1 tablespoon garlic, minced
  • 1/3 cup coconut aminos you can sub soy sauce or tamari
  • 1 teaspoon sea salt optional
  • 2 cups vegetable broth
  • 1 - 2 teaspoons toasted sesame oil optional (but yummy)
  • 1 - 2 teaspoons Trader Joe's Everything but the bagel seasoning you can sub sesame seeds or simply skip this

Instructions

  1. In a large saucepan, over medium heat, add the celery, onion, carrots, cauliflower, and a cup of vegetable broth. Saute for 7-8 minutes, stirring occasionally, until the onions are translucent. Most of the broth should have evaporated as well.

  2. Add the garlic and cook a few more minutes until softened. Now add the sesame oil, coconut aminos, peas, corn, and water chestnuts and cook for 2-3 minutes until warmed. Add in the rice and remaining cup of broth and stir over heat for 5-7 minutes, or until the rice has absorbed all the liquid and is hot throughout.

  3. Season to taste with salt and pepper and top with everything but the bagel seasoning or with toasted sesame seeds.

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