Vegetable Fried Rice
Prepare the rice ahead of time. Although it is hard to tell from the picture, this is brown rice. Freshly cooked rice tends to get too sticky. The rice needs to be somewhat stiff when cooking fried rice. However, if time does not permit, parboiled rice can be used instead. Note: Parboiled rice is more processed, and should be avoided if you are trying to eliminate or minimize processed foods. I do keep a bag in the pantry for those times when time is a factor.
Stir fry vegetables in an oil of your choice. I used coconut and sesame oil. I used frozen mixed vegetables (broccoli, green and red peppers, carrots, zucchini, onions and squash). In the past, I have used all fresh vegetables. However, I made this meal on a day when it was time to go grocery shopping, and my vegetable tray was almost empty! I did have just a little bit of fresh kale which I did add to the mix. Note:When you are trying to include more plant based foods into your diet, it is very important to make every effort to eat all of the produce that you buy on a weekly basis.
This picture shows the frozen mix with the fresh kale. I used soy sauce (I was out of Bragg's Liquid Amino- a natural soy sauce alternative), garlic powder, a pinch of ginger and dill weed to season.
Finally, the rice was added to the vegetables and cooked on high for about 5 minutes.