Vegetable Fried Rice (No SOY) Ready in 30 minutes!
Recipe Information
Vegetable Fried Rice
Prep all ingredients ahead of time as the recipe comes together in about 15 minutes.
Finely chop 1 onion and add it to a big pot with 1/4 cup olive oil and a pinch of salt. Cook until soft and golden on low heat.
Thinly slice 6-7 scallions, clean them in a bowl of cold water, and set aside in a strainer.
In a mixing bowl, whisk together 4 eggs with a little salt and set aside.
Measure out 4 cups of mixed frozen veggies (corn, peas, string beans, carrots) and set aside without thawing them.
In a pitcher, combine 1/3 cup cocoa aminos, 2 tablespoons oyster sauce, 2 teaspoons sesame oil, 2-3 tablespoons rice vinegar, and optional sriracha. Whisk and set aside.
Once the onions are soft and golden, add 5-6 grated garlic cloves and warm through.
Add a bag of shredded cabbage (coleslaw mix) to the pot and toss until soft, then add the frozen veggies along with a little salt and black pepper. Cook over medium-high heat for 2-3 minutes until thawed but not mushy.
In a separate frying pan over medium heat, scramble the egg mixture until fully cooked, then set aside.
Add 4-6 cups of cooked basmati rice to the veggie mixture along with the sauce. Mix well and break up any chunks of rice.
Add the cooked eggs and scallions to the rice mixture, mix everything together, and serve.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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