Vegan Fried Rice With Carrots And Sugar Snap Peas

2 teaspoons canola or sesame oil

8-10 cloves of garlic, chopped

2-3 cups cooked Rice (or noodles or Quinoa)

2 cups vegetables – red and green bell peppers, celery, button mushrooms, broccoli, carrots and sugar snap peas

2 teaspoons Sesame oil

1 Tablespoon or more Soy sauce or  soy-free coconut aminos to taste

Cubed tofu or Steamed Tempeh (optional)

1/2 teaspoon salt

1/4 teaspoon raw sugar

1/4 teaspoon black pepper

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

Cover and cook 2 minute. Serve hot.

Serves 3-4


Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest