Do not mock me when I tell you this secret! I have never ever made a fried rice dish until tonight. How very un-vegan of me, I know. I originally wanted to make something lentily. Yes, lentily is a word! I wouldn't lie to you. However, nothing really sounded good and I didn't have much in terms of fresh veg that I could cook it with. So, anyway, back to the dinner. I had some cooked brown rice (brown basmati, to be exact) in my fridge and I hated to let it go to waste, so I decided to do something ricey. Again, it's a word. Deal with it!
Now, I've made loads of stir-fries in my day, as most vegans have. But, I always just served them with a side of rice, didn't even think to mix them together while cooking. How very lame and un-creative of me. I'm thinking next time I may be tempted to add some water chestnuts and a bit of shredded cabbage along with anything else I may have lying around, which was definitely not much today. That's primarily because I haven't been much in the mood for a big grocery shopping trip as this Chickpea has been avoiding going into the cold because I am boycotting Winter. Sadly, Winter doesn't seem to notice or care that I am eager for Spring. Whatever. Winter is an old jerk. Bring on the Spring says I!
One tip: I heated my rice in my microwave for 90 seconds (prior to frying) with 1 TB of water and covered in plastic wrap as it had dried out a bit. So, you may want to try that, or just add some water to the skillet when you add the rice. Whatever floats your kayak.
Serves 2 as a main dish or 4 as a side.
- 1 1/2 cups cooked brown rice or rice of your choice
- 1 heaping cup frozen edamame (I only buy the already shelled kind)
- 1/2 small red onion, diced small
- 1 medium carrot, very thinly sliced
- 5-6 large button mushrooms, roughly chopped
- 3 large cloves garlic, minced
- 2 TB sesame oil
- 2-3 TB Braggs or soy sauce to your tastes
- 3/4 tsp rice vinegar (optional)
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp onion powder
- Heat a large nonstick skillet or wok over medium heat. Add the red pepper flakes to the oil. After 3 minutes, add the carrot and onion, and stir. Cook 3-4 minutes, stirring occasionally. Add the frozen edamame and garlic and cook 2 minutes.
- Add the mushrooms, 1 TB of the Braggs, rice vinegar, and spices and mix well. Cook about 3 minutes, stirring regularly.
- Add the rice and the rest of the Braggs and mix well. I cooked mine about 7 minutes so the rice could absorb and meld with the flavor of the sauce and veggies. I spritzed a bit more Braggs on mine once I served it. I am a Braggs addict! I literally cannot resist. Gotta problem with that?