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Spicy Ginger Green Fried Rice

EVERYBODY loves fried rice. Especially me. For some reason, fried rice has always been a sort of comfort food for me. Every time I have had a bad day – I am craving some good ol’ greasy and spicy fried rice. When I started becoming more interested in plant-based cuisine, however, I started learning that I could STILL eat my favorite comfort foods, without sacrificing my health. I started using stir fry’s as my go-to refrigerator meals just because I wanted something that tasted good but also made me feel good. Ordering fried rice at a restaurant, however just is not the same. They coat it in oil, add fried tofu and egg most of the time. So, I have decided (by popular demand) to post my favorite fried rice recipe for a healthy spicy spin on fried rice!

*You can make this recipe less spicy by adding less chili’s/chili paste.

*You can make this recipe without the rice and just make the vegetables with the sauce and serve with steamed rice – also a great way to eat it! Especially if you don’t always want the rice.

*The vegetables can be totally customized in this recipe. You don’t have to use these ones – these are just the ones I like, especially because it makes the fried rice super green!

Spicy Ginger Green Fried Rice

Servings: 6

Ingredients:

-1 zucchini (chopped into quarters)

-1 cup chopped mushrooms (I used white)

-1 cup shelled edamame

-1 white onion (diced)

-3 cloves garlic (chopped)

-1 green pepper (diced)

–2 cups cooked white or black rice

-2 tbsp sesame oil

-2 tbsp sesame seeds

For the sauce:

-3 tbsp coconut sugar

-1 tbsp mushroom vegetable oyster sauce

-3 tbsp crushed chilis or chili paste

-2 tbsp rice vinegar

-1/4 cup soy sauce

-3 tbsp minced ginger

Instructions:

  1. Make the sauce by combining all ingredients whisking with a fork, and adding/subtracting to taste!
  2. Heat a large wok or sauce pan on medium/high heat and add the chopped onion and pepper. When they start to brown – add half of the sesame oil and sauté until they are fragrant.
  3. Add the garlic and sauté for another 3 minutes or so.
  4. Add the zucchini and cook until browned (3 minutes), add the mushrooms – then add 2-3 tbsp of water and steam for 3 or so minutes.
  5. After the 3 minutes, uncover and let the water cook out – as soon as the pan is dry, add 1/2 the sauce. Turn the heat down, and coat the vegetables in the sauce.
  6. Once the vegetables seemed to be cooked, and coated with the sauce add the cooked rice. Mix together for about a minute, and add the rest of the sesame oil to “fry” the rice a bit.
  7. Once the rice is browned – pour in the rest of the sauce, and the edamame and sesame seeds and turn to low heat to simmer.
  8. Garnish with cilantro and fresh lime! Enjoy while hot.