Tips for better fried rice:
- Cold rice! If you cook the rice ahead of time, it’s not only an awesome time-saver come meal time, but it makes the fried rice much less soggy. Just make the rice in advance and cool it in the fridge for at least a couple hours or overnight.
- Minimal oil/liquids while cooking. I love sesame oil so I’m always tempted to pour it in, but for fried rice less is better! I find 1 teaspoon is plenty to get all my veggies cooking while not weighing it down and turning it to mush. Same goes for the tamari/soy sauce. Use just a little while cooking, and if you’d like to add more to taste right before serving, go for it!
- Fry the rice. Make sure you take some time to fry the rice at the end for that beautiful light golden brown color. This also gives a chance for all the flavors to combine!
Vegan, gluten-free (with tamari)
Serves about 6
1 1/2 cups dry brown rice
2 medium carrots
1 red bell pepper
1 red onion
1 1/2 cups peas (I use frozen)
1 cup corn (I use frozen)
4 garlic cloves
1 tsp. sesame oil
3 Tbsp. tamari/soy sauce, more for serving
Make the rice ahead of time and let it cool in the fridge for a couple hours/overnight.
Dice carrots, bell pepper, onion, and mince garlic.
In a large wok or pan over med-high heat, add 1 tsp. sesame oil. Let heat for a minute.
When oil is hot, carefully add onion, carrots, and bell pepper. Stirring often, saute for about 5-7 minutes.
Add peas and corn. Cook for 2 minutes.
Add garlic and cook for 30 seconds.
Add rice and 3 Tbsp. tamari/soy sauce. Stirring occasionally, cook for about 5 minutes.
Serve with additional tamari/soy sauce if desired.