Vegetable fried rice with coconut aminos
Dimitra's Dishes · ♥ 974 likes · 198.5K views · 5 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Prep everything ahead; the recipe comes together in about 15 minutes.
Why make fried rice at home
- 1 whole onion
- ¼ cup olive oil
- salt
Cook the finely chopped onion in about a quarter cup of olive oil with a pinch of salt in a big pot on low heat until soft and golden.
- 7 whole scallions
Thinly slice the scallions; wash them in a bowl of cold water, lift them out into a strainer to drain, and set aside.
- 4 whole eggs
- salt
- 4 cup mixed frozen veggies
Whisk 4 eggs with a little salt and set aside. Measure 4 cups mixed frozen vegetables; no need to thaw.
- ⅓ cup cocoa aminos
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 2–3 tbsp rice vinegar
Whisk the sauce: coconut aminos, oyster sauce, sesame oil and rice vinegar (optional sriracha). Set aside.
Mixing the soy-free sauce
- 5–6 cloves garlic cloves
- 1 bag shredded cabbage
Add the grated garlic to the soft onions and warm through. Add the shredded cabbage and toss until soft.
- salt
- black pepper
Add the frozen vegetables with a little salt and black pepper and cook over medium-high heat until thawed but still holding their shape, two or three minutes.
- butter or olive oil
Heat butter or olive oil in a big frying pan over medium heat and scramble the eggs until fully cooked.
Scrambling the eggs
- day-old basmati rice
Add the day-old basmati rice and the sauce to the vegetables; mix and toss together. Fresh rice also works.
Adding the rice and sauce
- cocoa aminos
- crushed red pepper flakes
Adjust with more coconut aminos and crushed red pepper flakes; add the scallions and eggs, mix and break up any chunks of rice.