Mexican Fried Rice | Vegan

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is more nutritious, while brown rice is budget-friendly.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are nutritious, and canned beans save time and money.

Cut 2 medium size tomatoes into pieces.

Add 2 cups of warm water and 2 teaspoons of vegan chicken bouillon to the tomatoes.

Add a small wedge of onion and blend until smooth.

Measure the sauce and add more water until you have 4 cups of liquid, then set aside.

Heat a large pan or pot over medium flame and add 2 tablespoons of grapeseed oil.

Add the thick onion slices and 3 garlic cloves to the oil and fry for about 2 minutes, stirring occasionally.

Remove the onion strips after 2 minutes, leaving the garlic cloves in the pan.

Add 2 cups of rice to the pan and stir until the oil covers all the rice, making it glossy and shiny.

Stir constantly for about 10 minutes until the rice becomes golden, being careful not to burn it.

Add the 4 cups of tomato sauce to the rice and do not stir; let it bubble and simmer.

Taste the liquid and adjust seasoning with more salt or vegan chicken bouillon if needed.

Once bubbling, stir the rice gently with a cooking spoon.

Lower the flame to the lowest point and optionally place parchment paper or wax paper between the pot and the lid to seal it.

Set a timer for 20 minutes and do not open the lid after the time is up; let it rest for another 10 minutes.

After resting, fluff the rice with a fork and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary