Vegan Garden Fried Rice
This simple, vegetable-packed recipe makes for the perfect weeknight meal when paired with fresh avocado and crispy baked tofu.
July 25, 2019
Serves: 2
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Take advantage of the abundance of in-season produce and cook up this easy recipe from Christine Wong’s Plantiful Plate cookbook for your next potluck or outdoor picnic.
What you need:
2 tablespoons olive oil
1 cup riced cauliflower
1 shallot, finely chopped
1 cup garden peas
1 cup chopped Swiss chard
2 cups cooked brown rice
3 tablespoons nutritional yeast
¼ cup chopped fresh mint
Zest and juice of ½ lemon
½ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a large skillet over high heat, warm olive oil. Add cauliflower and shallot and sautée for 3 minutes, or until softened. Add garden peas and chard, tossing to combine, and cook for 5 more minutes. Add rice and nutritional yeast and cook for 1 more minute. Remove from heat.
- Transfer to a serving bowl. Add mint, lemon zest and juice, salt, and pepper. Toss well and serve.
Photo credit: Christine Wong
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