Fried rice is something I never cooked, or even tried to cook. Not because I didn’t enjoy it, but because I didn’t believed a homemade fried rice could come close to the stuff you get in a restaurant. Now that I’ve gained confidence in my cooking ability and tried to create fried rice, I realize I was right. Homemade fried rice is not the same as the stuff you get in the restaurant…it’s WAY better!
Veggie “Fried” Rice
Salty, tangy and with a slight hint of spice this dish is the perfect combination of flavours and textures without the added fat, calories and preservatives that normally comes with fried rice.
- 1 cup uncooked jasmine rice
- 2 cup water
- 1 cup green peas
- 1 cup corn
- 1 cup diced carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp vegetable broth
- 2 tbsp Bragg Liquid Aminos (or another gluten-free soy sauce alternative)
- 2 tbsp gluten-free rice vinegar
- sriracha, to taste
- 2 tbsp sesame seeds
- Bring the water to a boil, add rice, cover and simmer for 20 minutes, or until the water is absorbed and the rice is soft.
- Meanwhile, saute carrots, onion and garlic in the vegetable broth until the carrots are slightly soft.
- Add the Bragg Liquid Aminos, rice vinegar and sriracha and then the corn, peas and cooked rice.
- Cook over medium-low heat until the dish is heated throughout and then sprinkle with sesame seeds.
- Serve and enjoy!
Now THAT’S my kind of meal!
Calories: 231.7, Fat: 3.7 g (0.6 g saturated), Carbohydrates: 44.6 g, Fiber: 6.2 g, Sugar: 6.1 g, Protein: 7.6 g
Nutritional information is based on a serving size of 1/4 of recipe, using 2 tsp Sriracha. Nutritional information was calculated using this.
You Might Also Like:
UPDATE! This recipe has been submitted to Simple Meals Friday.