One of the simplest, yet most delicious, versatile, and crowd-pleasing dishes is fried rice. If done well, it’s the star of the show at any hibachi restaurant. But it usually has a fatal flaw — it’s oily, and we’re trying to avoid oils as much as possible, right?
Enter Savory Oil-Free Vegan Fried Rice. It’s a bit different than your traditional fried rice, but its pretty damn good! With this dish, we’re straying away from the oily, salty flavors and moving toward a sweet/savory/nutty theme. This one is a hit with the whole family.
Note: I recommend following the recipe the first time, then tinkering until you get this the way you like it: less sweet, more salt, less nutty, etc. This one is pretty easy to adjust to your own preferences.
What you’ll need
Sauce
- 9 tbsp low-sodium soy sauce
- 3 tbsp peanut butter
- ½ cup maple syrup
- 1 tbsp garlic, minced
- sriracha, to taste
The Rest
- 3 cups brown rice, uncooked
- 1 cup roasted unsalted peanuts
- ¼ cup garlic, minced
- 1 bunch green onions, chopped
- 1 cup celery, diced
- 1 cup carrots, diced
How you’ll do it
- Cook rice in Instant Pot or rice cooker according to directions (or your preferred method).
- While rice is cooking, whisk together all sauce ingredients in a medium bowl.
- When rice is done, heat a few tablespoons of water in a nonstick wok or similar pan and add onion and garlic. Cook until translucent, then add peanuts and the rest of the veggies. Add more water as needed to prevent sticking.
- Cook for a few minutes until carrots are tender but still have some crunch.
- Add sauce to wok along with about 2/3 of cooked rice and combine well. If there is still liquid in the wok, add more rice until it’s all used up to coat the rice.
- Continue to mix until everything is well combined and heated thoroughly.
- Serve and enjoy!
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
