You know how simple recipes are sometimes the best? And how take-out Chinese food can sometimes be exactly what you want, no matter how inauthentic it is? Well, this is definitely one of those recipes. And I’ll be back on Thursday with something more exciting. But until then, enjoy this simple yet oh-so-satisfying gluten-free vegan fried rice. It beats out whatever your local take-out place can give you, but beware, you might end up eating half the recipe by yourself in one sitting. You never know.
adapted from this recipe
3 c brown rice
4 1/2 c water
1 tsp salt
t tbsp vegetable oil
1 onion, diced
4 medium carrots, diced
4 or 5 cloves garlic, minced
4 oz mushrooms, sliced
1 c frozen peas
1/2 tsp tumeric
7 tsp Bragg’s Amino Acid
Rinse the rice. In a large uncovered pot over high heat, bring the rice and water to a boil. Once boiling, turn heat to low, cover, and let simmer for 20 minutes until the water is absorbed. Leave covered for 10 minutes. Then transfer to a baking sheet and let dry in a thin layer for 1-2 hours. (Or use 5 cups leftover rice from a previous meal.)
In a wok over medium heat, heat the vegetable oil and saute the onion and carrots for 5-6 minutes, until the onions are translucent. Add the garlic, saute for 1 minute more.
Add the peas and mushrooms (and any other vegetables you’d like to add) and cook for 5 minutes more, until the mushrooms are cooked.
Add the tumeric.
Add the rice and mix well to combine.
Add the Braggs (more or less to taste–it is rather salty) and saute for 1-2 minutes until everything is well mixed and heated through.
Serve as is or with some kind of stir-fry.