Vegan Garlic Fried Rice with Celery, Mushrooms, Broccoli, Bell Peppers, Car
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons organic canola oil or any high smoke point oil or
- 8-10 cloves of garlic chopped
- 2-3 cups cooked rice (or noodles or quinoa)
- 2 cups vegetables - i used onions red and green bell peppers, celery, button mushrooms, broccoli, carrots and peas
- 2 teaspoons sesame oil (i used unrefined)
- 1 tablespoon or more soy sauce or soy-free coconut aminos to ta
- 1/4 teaspoon raw sugar
- Carbohydrate 0.626423331657056 g
- Cholesterol 0 mg
- Fat 0.00217333333333333 g
- Fiber 0.0176666666666667 g
- Protein 0.0073 g
- Saturated Fat 0.000653333333333333 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.0293333333333333 mg
- Sugar 0.608756664990389 g
- Trans Fat 9.33333333333337E-05 g
- Calories 2 calories
In a wok or large pan/skillet, heat 2-3 teaspoons of a high smoke point oil of choice on high heat.Add garlic and cook until golden.Add onions and green and red bell peppers and mix. Cook for 2-3 minutes, stirring occasionally until brown on the edges.Add mushrooms and celery and cook for another 2 minutes.At this point, you can also add regular tofu or Soy-free tofu or steamed Tempeh for more protein, and cook for 2 minutes.Add in the broccoli, carrots, peas, salt, black pepper and sugar. Reduce heat to medium, cover and cook for 3-4 minutes.Add in cooked rice or noodles(or quinoa), soy sauce/liquid aminos and sesame oil.Toss well, taste and adjust salt, spice and seasoning. Add a splash of water if needed. Add in some Sriracha or other chili sauce for the heat.Cover and cook 2 minutes.Serve hot.
