Vegetable fried rice
Here’s how to get your picky kids or partner to eat, and appreciate, vegetables.
I generally don’t like ingredients cut into small pieces, but I highly recommend you cut the vegetables into small cubes for this recipe. I don’t know why, but I think it tastes better that way. (It’s probably all in my head, but whatever!)
This rice recipe complements a fish or meat dish, but I suggest you try it with tofu, instead. If you’re not vegetarian, you could also try adding turkey or scrambled eggs to the recipe.
- ServesServes 4–6
- Prep time5 min
- Cook time15 min
- FreezingNe se congèle pas.
- 1 cup basmati rice
- Dash of vegetable oil
- 1/2 cup frozen edamame
- 1/2 cup frozen corn kernels
- 1/2 cup broccoli florets
- 1/2 cup red pepper, finely chopped
- 2 celery stalks, finely chopped
- 2 tablespoons coconut, shredded
- 1 handful fresh herbs of your choice (cilantro, basil, parsley, etc.)
For the sauce
- 1/4 cup mirin
- 1 tablespoon honey
- 1/4 cup tamari
- 1/2 tablespoon toasted sesame oil
- 1 clove garlic, minced
- Cook the rice according to the package directions. Set aside.
- In a bowl, combine all the sauce ingredients. Set aside.
- Heat the oil in a wok (or a large frying pan) and sauté the vegetables until cooked but still slightly crunchy.
- Add the rice and most of the sauce (because rice tends to get dry in the refrigerator, save some sauce for your lunch tomorrow!) Sauté over high heat for 2–3 minutes.
- Remove from heat, add the shredded coconut and fresh herbs, and transfer to a bowl. Adjust the seasoning if needed and serve.