Vegan Garlic fried Rice with Celery Mushrooms, Broccoli, bell pepper, carrots and peas. Easy weeknight meal. gluten-free

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 2 teaspoons organic canola oil (or any high smoke point oil or refined sesame oil)
  • 8-10 cloves of garlic (chopped)
  • 2-3 cups cooked Rice (or noodles or Quinoa)
  • 2 cups vegetables (I used onions, red and green bell peppers, celery, button mushrooms, broccoli, carrots and peas)
  • 2 teaspoons Sesame oil (I used unrefined)
  • 1 Tablespoon or more Soy sauce (or soy-free Coconut aminos to taste or other vegan asian sauces of choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon raw sugar
  • 1/4 teaspoon black pepper

Method

  1. In a wok or large pan/skillet, heat 2-3 teaspoons of a high smoke point oil of choice on high heat.
  2. Add garlic and cook until golden.
  3. Add onions and green and red bell peppers and mix. Cook for 2-3 minutes, stirring occasionally until brown on the edges.
  4. Add mushrooms and celery and cook for another 2 minutes.
  5. At this point, you can also add regular tofu or Soy-free tofu or steamed Tempeh for more protein, and cook for 2 minutes.
  6. Add in the broccoli, carrots, peas, salt, black pepper and sugar. Reduce heat to medium, cover and cook for 3-4 minutes.
  7. Add in cooked rice or noodles(or quinoa), soy sauce/liquid aminos and sesame oil.
  8. Toss well, taste and adjust salt, spice and seasoning. Add a splash of water if needed. Add in some Sriracha or other chili sauce for the heat.
  9. Cover and cook 2 minutes.
  10. Serve hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.