Vegetarian Fried Rice
This vegetarian fried rice WITHOUT soy sauce is gluten-free and ready in under 30 minutes. It's the perfect clean-out-the-fridge meal for busy weeknights!
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 2 teaspoon grated ginger
- 2 cloves garlic minced
- ½ white onion about 1 cup
- 1 large carrot about 1 cup
- 1 cup green beans
- 1 small head broccoli cut into small florets (about 1 cup)
- 1 cup edamame beans
- 3 eggs
- 2 cups cooked rice
- 2 green onions sliced
- 3 tablespoon coconut aminos or tamari sauce (gluten-free), soy sauce (not gluten-free)
- 1 teaspoon sesame oil
Instructions
- In a large pan over medium heat, add olive oil. Once oil is hot, add garlic, ginger, onion and garlic and saute until fragrant and onions appear translucent.
- Add your onion, carrot green beans, broccoli and edamame beans and cook until tender.
- Push the vegetables to the edges of your pan, creating a well in the center. Add all three eggs to the center of the pan. Cook for about 5 minutes, using a spatula to gently stir periodically until the eggs become light and fluffy and all liquid is gone. Try to avoid mixing the vegetables in with the eggs (if a few stray veggies mix in it's okay!).
- Once the eggs are cooked, mix the eggs with the vegetables, add rice, coconut aminos and sesame oil and mix well.
- Top with green onions and sriracha sauce and adjust spice and seasoning to preference.
Notes
*I have included the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget both your body and soul need nourishment!
Nutrition
Calories: 323kcal | Carbohydrates: 46g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 368mg | Potassium: 879mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4382IU | Vitamin C: 143mg | Calcium: 155mg | Iron: 3mg
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