One of the many good things about this very easy vegan fried rice dish is that you have yourself a complete meal. With edamame, brown rice, and assorted vegetables, it may not be totally authentic, but it’s hearty.
This meal is all about prep. Cook the rice while you chop the vegetables. When the ingredients are ready, everything cooks in just a few minutes.
Don’t feel you have to limit yourself to these vegetables. You can use whatever kinds you like. Bok choy or another cabbage would be a nice addition. Maybe asparagus? You could also try different types of mushrooms.
In one version, I added bean sprouts and water chestnuts to the mix. They were good, but I try to keep things simple for you. No need to throw the whole pantry in there, am I right?
A few more notes on ingredients:
I cook my rice in a rice cooker with a bit of olive oil and salt, which I think adds to the overall flavor.
This vegan fried rice is gluten-free if you use Bragg’s liquid aminos in place of soy sauce. Speaking of soy sauce, your decision to use liquid aminos vs regular or low sodium soy sauce can greatly affect the overall flavor of the dish. So use the recipe as a guideline, but you can always add more salty stuff to taste (or when serving).
For this recipe, I bought the frozen organic shelled edamame which is super convenient. I also buy the shiitake mushrooms already sliced.
I’ll admit that with dishes like this, I feel the need something fried. Some vegan egg or spring rolls would be a good accompaniment.
- 4 cups cooked brown rice
- 1 tablespoon olive oil
- ½ cup carrot, finely chopped
- ½ cup scallions, chopped (plus more for garnish)
- 12 ounces shelled edamame (about 2½ cups)
- ½ cup red bell pepper, finely chopped (about half of one pepper)
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, peeled and minced
- ¼ teaspoon crushed red pepper flakes
- 10 ounces sliced shiitake mushrooms
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce or Bragg’s amino acids
- 1 tablespoon fresh lime juice (more to taste)
- In a large sauce pan, heat olive oil. Add carrot, ½ cup scallions and edamame and cook about 3 minutes. Add red bell pepper, garlic, ginger and crushed red pepper flakes and cook another 2-3 minutes. Add shiitake mushrooms, sesame oil and soy sauce and cook another 5-7 minutes, stirring frequently until mushrooms are cooked. Stir in cooked rice and lime juice and mix well until all ingredients are heated through. Serve with additional chopped scallions and extra soy sauce, if you like.