Healthy Vegetable "Fried" Rice
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 3 servings
A complete meal! Veggie-packed "fried" rice that's quick, easy, delicious, and super healthy! Speed up prep by cooking the rice and edamame the day before and keep in the fridge until needed. I think this can serve 2 to 3 people as a whole meal or 4 to 6 as a side dish. Cooking time doesn't include rice cooking time.
Equipment
- Large Sauté Pan (non-stick is ideal)
Ingredients
- 1 cup dry brown rice or about 3 cups cooked
- 1 cup frozen shelled edamame
- ½ red onion diced
- 1 large carrot finely diced
- 2 garlic cloves minced
- 1 teaspoon finely grated fresh ginger
- 1 bell pepper core and seeds removed, diced (whatever color you love!)
- 1 heaping cup finely shredded red cabbage
- 2 to 3 tablespoons tamari or soy sauce
- Juice of ½ lime
- 1 large leaf of curly or lacinato kale , destemmed and finely chopped (about 1 packed cup)
Optional Garnish
- 3 scallions thinly sliced
- ¼ cup toasted almonds or pumpkin seeds (see notes)
- Hot sauce
Instructions
- First cook the rice according to directions. Once done, fluff with a fork and set aside. While the rice is cooking, prepare the edamame. Add the edamame to a small pot, cover with water and bring to a boil. Once boiling, reduce to a simmer and simmer for 3 minutes. Drain well and set aside. I like to make the rice and edamame ahead of time to speed up dinner prep.
- In a large non-stick sauté pan, sauté the onion and carrot with a few tablespoons of water for about 3 minutes. Add water as needed, a couple of tablespoons at a time. It's convenient to keep a measuring cup of water next to the stove when you're sautéing. Now cover the pan and continue to cook (now we’re steaming the veggies) for 5 to 7 minutes or until the carrots are tender. Lift the cover and check a few times throughout to make sure all the water hasn't evaporated.
- Next, add the garlic, ginger, and bell pepper and sauté for another few minutes, uncovered. Again add water, a couple of tablespoons at a time, to prevent burning.
- Now add the brown rice, cooked edamame, and red cabbage and cook, stirring, for 2 to 3 minutes until heated throughout. Finally add the tamari, lime juice, and finely shredded kale. Stir and cook over medium heat until the kale is bright green and wilted.
- Remove from heat and taste and reseason with tamari (or soy sauce) and lime juice as needed. Divide among bowls and top with scallions, toasted almonds, or a dash of hot sauce, if using. Enjoy!
Notes
To toast almonds, place in a dry skillet or non-stick pan and cook over medium heat for 3 to 5 minutes until fragrant and starting to brown. Transfer immediately to a plate.
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