This delicious crispy fried rice recipe is jam-packed with vegetables and yummy goodness. It’s vegetarian, gluten-free, and can be Paleo (if you make it with cauliflower rice.) And, its a great way to use up leftover vegetables.
The crispy vegetable fried rice gets a burst of umami flavor from coconut aminos, a delicious sauce made from coconut sap. If you’re not familiar with coconut aminos, you need to get on the bandwagon. It is dark, rich, salty and slightly sweet in flavor. It resembles a light soy sauce or tamari (wheat- free soy sauce), but it is soy free and gluten free – making it the perfect replacement for those avoiding soy and gluten.
As the name suggests, coconut aminos are high in amino acid, containing 17 different types. Amino acids are the building blocks of protein, and are essential to our health and nutrition. Amino acids play a vital role in muscle repair, brain and nervous system function. They also assist in boosting the immune system and physical energy levels. Coconut aminos have been found to contain 14 times the amount of amino acids found in soy sauce.
Due to the way the sauce is processed, it remains raw and enzymatically alive – which means it is better for you. You can find it at any grocery store, usually in the Asian foods aisle. Or you can order it online here.
Try it and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
This delicious fried rice is jam packed with vegetables and crispy goodness. It’s vegetarian, gluten-free, and can be Paleo (if you make it with cauliflower rice.) And its a great way to use up any leftover vegetables.
- Olive oil or avocado oil
- 10 – 12 ounces, baby bok choy
- 2 or 3 chopped carrots
- 4 or 5 sliced mushrooms, shitake, bella or a combination
- 1 or eggs, preferably organic, beaten
- 1/2 cup Jasmine rice OR one 8oz package of cauliflower rice
- 3 or 4 chopped green onions (white part only.) Save the green tops for garnish.
- (optional) Any other leftover cooked vegetables such as brocolli, cauliflower, brussels sprouts, peas, etc.
- 3 tablespoons coconut aminos
- 1-inch knob of ginger, peeled, grated or minced
- 2 cloves of garlic, grated or minced (I use a garlic press.)
- Salt and pepper
- For traditional rice: In a small saucepan, combine rice, a pinch of salt and one cup of water. Heat until boiling. Cover pot, reduce heat to simmer and leave it undisturbed for 12-14 minutes until all of the water has been absorbed. Fluff with fork. Set aside.
- OR for cauliflower rice: Cook according to package directions, either in microwave or on stovetop. Set aside.
- In a nonstick pan, heat a drizzle of olive or avocado oil on medium high until hot.
- Add the carrots and saute, stirring occasionally for 3-4 minutes until slightly softened.
- Add the minced garlic, ginger and green onions. Season with salt and pepper. Cook 1-2 minutes until softened and fragrant.
- Add chopped bok choy, mushrooms and any other uncooked vegetables. Cook 3 – 4 minutes.
- (Optional) Add any cooked vegetables that you find in your fridge. Heat until warm.
- Using a spoon, move the vegetables to one side of the pan. Add a drizzle of oil to the open side and then add the beaten egg(s). Cook, constantly stirring the eggs until they are cooked through. Mix the eggs into the vegetable mixture to thoroughly combine.
- Remove the egg and vegetable mixture from the pan and set aside in a bowl. Wipe out the pan.
- In the same pan used for the vegetables, heat one teaspoon of oil on medium high until hot.
- Add the cooked rice in an even layer and cook, without stirring for 4 – 5 minutes until slightly crispy.
- Add the vegetable/egg mixture back into the pan with the rice, adding 3 tablespoons of coconut aminos.
- Stir well and serve with chopped green onion tops as garnish.
Keywords: side dish, vegetarian, vegan