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Meatless Monday-Vegan Fried Rice

April 8, 2013 Recipes No Comments

Another Meatless Monday Recipe from Claire.furman@wholefoods.com


Whole Foods Market, Kentlands

Vegan Fried Rice

Serves 4


2 cloves garlic, minced

2 shallots, finely diced

1 Tbsp. freshly grated ginger

1 cup vegetable stock

1 cup thinly sliced celery

1 cup thinly sliced carrots

1 cup broccoli florets, microwaved with 1 Tbsp.

1 cup green cabbage, thinly sliced

1 cup brown rice, cooked according to package directions (I like to cook in low sodium vegetable stock)

1 cup green onions, sliced

2 tsp. Bragg’s Liquid Aminos or a low sodium soy sauce


Cook rice first.

While rice is cooking, prep the vegetables.

Start cooking vegetables, when rice is 10 minutes away from being done.

Heat a wok or large non-stick skillet to medium high.

Add the ? cup vegetable stock, garlic, shallots and ginger.

Heat through until fragrant, about 1-2 minutes.

Add celery, carrots, broccoli and cabbage.

Turn heat to medium and cook for 3-5 minutes.  The amount of time you cook the veggies, will depend on how crisp you want them.

Season with the Bragg’s Liquid Aminos (or soy sauce).

Combine the veggies with the rice and garnish with the sliced onions.

I love Asian food,  but sometimes the salt content is way too high.

By using lots of garlic, shallots and ginger, I can get the flavor I want without adding salt.





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