Oil-Free Veggie Fried Rice - Vegan

This is one of those dishes that gets made time and time again or what I call a 'tried and true' recipe.

It has the three elements that make a good recipe - simple to make, tastes delicious and is good for you.

For the vegetables, I use a mix of celery, red bell pepper, red onion, carrots and peas - but, the sky is the limit as to what combination you could use.

For the rice, I like a blend of white, brown and long grain. I make a batch and refrigerate it, so its ready to use.

The key to making this oil-free is to stir the vegetables (in a non-stick pan) until they have started to brown. Add in a few tablespoons of water and stir to mix in all the caramelization that the browning created - that's where the rich flavor comes from.

Stir in the rice and peas last, along with the seasonings. Cook until heated through and serve. Avocado adds a nice touch to this dish.

Hope you enjoy this recipe as much as we do!

Oil-Free Veggie Fried Rice - Vegan                             

Print Recipe

Yields:  4-6 Servings

- 1 cup chopped Red Bell Pepper
- 1 cup chopped Celery
- 1 cup chopped Red Onion
- 1 cup chopped Carrots
- 1 cup Frozen Peas
- 2 Tbsp Water
- 4 cups pre-cooked Rice (White, Brown, Long Grain or a combination of)
- 1 Tbsp Low-Sodium Soy Sauce
- 2 Tbsp Liquid Aminos
- 1 tsp Course Black Pepper
- 1 tsp Onion Powder

Instructions:

- Preheat a non-stick pan on medium low. Add Red Pepper, Celery, Red Onion and Carrots and stir. Continue stirring until vegetables start to brown in pan. Add water and stir to mix in the caramelization caused from the browning. Cook while stirring occasionally for an additional 5-10 minutes or until vegetables are cooked through. I like a little crunch to my vegetables, so I am careful not to overcook them here.

Stir in Pre-Cooked Rice, Peas, Soy Sauce, Liquid Aminos, Black Pepper and Onion Powder. Cook while stirring occasionally until heated through and serve. Avocado is a nice addition to this dish.