A Healthier Take on Vegan Fried Rice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 3 cups water
- drizzle of olive oil
- 1 1/2 cups long-grain brown rice
- (will yield about 4 1/2 cups cooked rice)
- 3 large cloves garlic minced (about 1 1/2 tbs)
- 2 tbs neutral oil (like coconut or grapeseed)
- 1 1/2 tbs shoyu or tamari (soy sauce)
- 1/2 tsp dried ground ginger
- 2 tbs sesame seeds (i used black and white)
- shichimi togarashi (optional but recommended)
- Carbohydrate 131.2509 g
- Cholesterol 0 mg
- Fat 4.9281 g
- Fiber 5.97449999570847 g
- Protein 13.6254 g
- Saturated Fat 0.985125 g
- Serving Size 1 1 Serving (528g)
- Sodium 26.7450000120209 mg
- Sugar 125.276400004292 g
- Trans Fat 0.403275 g
- Calories 628 calories
Start by cooking the rice. Bring the rice, olive oil, and 3 cups water to boil together. Then, reduce to a simmer and cook for about 20-30 minutes, or until all the water is absorbed.Note - the cooking time may vary depending on the type of rice you use. When in doubt, follow the package directions.When the rice is done cooking, let rest in the pot for about 10-15 minutes. This ensures that all of the water is absorbed.Next, bring the neutral oil to medium-low heat in a pot (I used the same pot that I used to cook the rice, just wiped down a bit). Add in minced garlic and cook for about 5 minutes, until the garlic becomes fragrant. Be careful not to let garlic brown!!Once garlic is fragrant, add in the rice and stir well. Then add in soy sauce, powdered ginger, and sesame seeds (and shichimi togarashi if using). Mix well and sauté for about 2-3 minutes.When done, serve rice in bowls and garnish with more sesame seeds.Enjoy!
