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Plant-Fry
Plant-Fry
As you dive more into my blog, you’ll learn that most of my cooking style stems from my mom’s teachings growing up. Her favorite pot in our house is her wok and she will cook whatever she can in it. This recipe is Vegan friendly and for those who would like meat, I love pairing this recipe with Seared Shrimp or my Honey Soy Glazed Chicken.
Ingredients
- 2 Cups Jasmine rice
- 2 Tbsp Vegan butter
- ¼ Tsp Cup carrots
- ½ Tsp Minced garlic
- 5 Baby portabella mushrooms
- ¼ Tsp Red bell pepper
- ¼ Tsp Green bell pepper
- ¼ Tsp Yellow bell pepper
- ½ Yellow onion
- ½ Zucchini
- ½ Yellow squash
- ½ Tsp Crushed red pepper
- ½ Cup Soy sauce
- Black sesame seeds
- Scallion
Instructions
- Cook rice as instructed on the package while prepping other vegetables for the plant fry.
- Small dice the carrots and place into a separate bowl. Then mince ginger and garlic and set aside (together). Slice the mushrooms and set aside as well.
- Next, julienne sweet peppers, onions, zucchini, and yellow squash. They’ll go in the wok at the same time.
- Then let's heat the wok and add the vegan butter and the carrots. Mix for a few seconds then add the rice, minced garlic, ginger, crushed red pepper, and half of the soy sauce.
- Finally, add all the vegetables to the wok and allow the heat from the rice to cook the vegetables. Put the shrooms of mush in last to prevent them from getting over cooked. Add the rest of the soy sauce as needed.
- Cover the wok and allow the stir fry to steam on low for 5 minutes before serving.
- Garnish with black sesame seeds and scallion.
Notes
If you prefer softer vegetables, sauté them first with the carrots.
When I make the rice for this recipe, I rather have the rice be a more grainy than mushy consistency. The reason for this is because the rice goes into the wok and continues to cook and steam so it’s important to not overcook your rice to avoid a mushy fried rice.
