vegetable fried rice

​Who doesn’t like fried rice? No one. One great thing you can do with this recipe is switch out the rice for cauliflower “rice” to make it grain and gluten free. This recipe also goes along with the pantry staples theme. It’s easy and can be whipped together in 20 minutes. Not sure what to do with leftover rice? This is your recipe!

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The best thing about this rice is that it’s mostly vegetables. I think it’s best veg heavy rather than rice heavy. Pull any veggies out of the refrigerator/freezer that you want to get rid of and throw them in. This is an egg free recipe, but feel free to make it your own and add one. The key to this recipe is prepping all of the ingredients before turning on the burner. The cooking process is very quick, so you’ll ruin the dish if you have to go chop a zucchini in the middle.

Ingredients:
1-2 T evoo
1 medium onion, chopped
2 carrots, peeled and diced
2 cloves garlic, diced
1” piece ginger, grated
1 medium zucchini, diced
1 c cooked white/brown rice OR cauliflower rice
1 small bag of sweet peas
2 T tamari
1 T mirin (can omit if not on hand)



Directions:

1. In a large wok or skillet, heat evoo over medium high heat. Add onion, carrot, garlic, and ginger and cook for 2-3 minutes. Use two spatulas to toss frequently to prevent burning.
   
2. Add zucchini and cook for another minute, tossing frequently.
   
3. Add the rice, peas, tamari, and mirin. Cook for about 3 minutes or until everything is warmed through.
   
4. Enjoy!