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
-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
- Make the sauce by combining all ingredients whisking with a fork, and adding/subtracting to taste!
- 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.
- Add the garlic and sauté for another 3 minutes or so.
- 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.
- 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.
- 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.
- 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.
- Garnish with cilantro and fresh lime! Enjoy while hot.