Servings: 3-4

Prep Time: 20 min.
Cook Time: 10 min.
Total Time: 30 min.

Calories: 571 per serving

Fried rice: a very popular Chinese dish that everyone seems to have a very exact way of preparing. It's the perfect leftover dish - you can pretty much throw whatever you want into the wok and it will come out better than it started, with very minimal complexity.

Some tips for cooking:

Using day old or cold rice will allow the rice to separate more easily. Personally, clumpy rice is just as good as non-clumpy when it comes to vegetable fried rice, but if separate rice rocks your wok, more power to you.

We didn't use any seasoning in this recipe, mostly because we don't really think it needs it. The flavor of the ingredients come together so well that adding extra spices or seasonings is not really necessary. If you do want to try an extra something, try out Chinese five-spice powder for an earthy, savory flavor addition.

There are no eggs or chicken in this recipe, which are often used in fried rice. This is the only necessary exclusion for vegan fried rice! Using cauliflower florets as we did is a nice way to replicate the look and size of chicken without needing to use it (see: BBQ cauliflower wings). We have not tried to make this recipe with Follow Your Heart's VeganEgg - if one of you decides to try it, let us know how it is!

Vegan Fried Rice Recipe:

Ingredients:

3 cups of white rice, cooked
1 clove of garlic, minced
1 cup of cauliflower florets
1/2 cup of onion, chopped
1/4 cup of carrot, finely chopped
1/2 cup of celery, chopped
1 tbsp of vegetable oil
1/2 cup of soy sauce (gluten free)

Instructions:

In a large pan/wok, heat 1/2 tablespoon of vegetable oil on high. Add the rice and 1/4 cup of soy sauce while stirring thoroughly. Cook until the rice has a light brown color. Be careful not to let the rice cook in one spot for too long to avoid it burning and clumping together.
Once the rice is a light brown color, push it to the sides of your pan/wok, leaving a space in the middle. Add the remaining 1/2 tablespoon of vegetable oil to the center, then add the garlic, cauliflower, carrots, onions, and celery. Keep cooking over high heat until the vegetables slightly soften. Add the remaining soy sauce, combine the rice and vegetables, then serve hot.