Vegan Fried Rice With Bok Choy Food

VEGAN FRIED RICE WITH BOK CHOY

Vegan Fried Rice With Bok Choy image

The lime peel gives this dish a wonderful aroma! Use gluten-free soy sauce and this recipe is appropriate for the 21 day Quantum Wellness Cleanse.

Provided by Ex-Pat Mama

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons peanut oil
1 cup scallion, chopped
1/2 teaspoon paprika
1 tablespoon soy sauce
1 tablespoon chili sauce
1 teaspoon agave syrup
4 cups cooked rice, cold
1 1/2 tablespoons fresh ginger, minced
1 tablespoon miso
3 garlic cloves, minced
1 chili, as hot as you like, minced
4 cups bok choy, shredded
2 cups mushrooms, cut into quarters
1 tablespoon lime zest
1/2 teaspoon cumin powder
1/4 cup cilantro, chopped

Steps:

Place a large ovenproof platter in the oven set at about 150 - to keep it warm.
Heat the oil over medium-high heat in a wok or large fry pan. Add the scallions and paprika. Stir fry for 1 minute. Stir in the soy sauce, chili sauce and agave syrup. Add the rice and stir fry until the rice is completely coated with the scallion mixture: 3-5 minutes.
Spoon the rice into the center of the warmed platter leaving about a 2 inch border all the way around. Return it to the oven.
Heat another tablespoon of oil in the wok. Add the ginger, miso, garlic and chill. Stir fry for 1 minute. Add the bok choy, mushrooms, lime peel and cumin. Stir fry for 5-7 minutes or until the vegetables are tender.
Spoon the bok choy mixture around the rice on the platter. Sprinkle the cilantro over all.

Nutrition Facts : Calories 348.8, Fat 7.8, SaturatedFat 1.4, Sodium 515.3, Carbohydrate 61.3, Fiber 3, Sugar 3, Protein 8.4

GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL

Gingery Fried Rice With Bok Choy, Mushrooms and Basil image

An ideal recipe for reducing waste in the kitchen, fried rice is a great way to use up spare tofu, leftover meats or wobbly vegetables. Master Sam Sifton's fried rice technique, and you'll have the tools to repurpose leftovers and surplus vegetables. But if it's a bright, fresh slew of greens and herbs you're after, this recipe supplies a high ratio of vegetables to rice. Everything cooks quickly, so your mise en place truly counts here: Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20.

Provided by Alexa Weibel

Categories dinner, weekday, grains and rice, vegetables, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 cups cooked, day-old jasmine rice (or 1 cup uncooked jasmine rice; see Tip)
5 tablespoons canola or vegetable oil
3/4 pound mixed fresh mushrooms, such as shiitake and cremini, thinly sliced, or whole shimeji mushrooms
Kosher salt and black pepper
3/4 pound baby bok choy (about 8 small baby bok choy), trimmed, then sliced crosswise 1/2-inch thick
5 scallions, trimmed, greens and whites thinly sliced (about 1/2 cup)
3 garlic cloves, roughly chopped
1 jalapeño, thinly sliced (optional)
3/4 cup frozen peas
2 to 3 tablespoons finely chopped fresh ginger (from one 2-inch piece)
2 tablespoons soy sauce
2 tablespoons sesame oil
1/8 teaspoon white pepper (optional)
1/2 cup thinly sliced fresh basil

Steps:

Take the cooked rice out of the refrigerator, and set it aside at room temperature.
In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

VEGAN FRIED RICE

Vegan Fried Rice image

Make and share this Vegan Fried Rice recipe from Food.com.

Provided by tunasushi

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

5 cups leftover cooked rice
oil
1 onion, diced
2 teaspoons minced garlic
2 cups frozen mixed vegetables
3 cups loosely packed bean sprouts
1/2 teaspoon turmeric
8 tablespoons light soy sauce
1 cup sliced button mushroom

Steps:

Heat oil in a large pan.
Sautee onions and garlic till limp.
Add in mushrooms and frozen vegetables.
Cook till vegetables are no longer cold and have warmed through.
Add in turmeric and mix well.
Toss in rice and break up any clumps.
Add light soy sauce in and toss till well incorporated.
Serve.

Nutrition Facts : Calories 438.4, Fat 1.4, SaturatedFat 0.3, Sodium 2071.1, Carbohydrate 92.4, Fiber 7.6, Sugar 5.3, Protein 16.4

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