This super-simple vegetarian stir fry is one of my favorites – it is SO easy and SO tasty! And it takes less than 10 minutes to make! The twist on this fried rice is using frozen, shelled edamame instead of the traditional peas. Feel free to go traditional if you are feeling it. Also, to make this rice vegan (and because my family doesn’t love them), there is no egg in this fried rice recipe.
Use leftover rice from a night of dinner or (my favorite) buy frozen pouches of white or brown rice from your market. Buy as many veggies as you can at your market’s produce section or salad bar to make this a virtually prep-free dinner.
Leftovers from this meal pack up well for a delicious lunchtime meal. In fact, this dish is so easy to make, you might find yourself throwing it together exclusively for lunches!
- 1-2 tbsp canola or peanut oil
- 4 garlic cloves, minced
- 1 inch piece ginger, minced
- ½ cup, + 2 teaspoons green onions, sliced on the diagonal
- 1-1/2 cups chopped bell peppers
- 1 cup shelled edamane
- 1 tablespoon soy sauce
- ½ teaspoon crushed red pepper
- 4 cups cooked rice
- Heat large skillet or wok on high until hot, one or two minutes. (Prep garlic and ginger during this time, if need be.)
- Add oil and vegetables. (Reserve 2 tsp of the green onions.) Cook for one minute.
- Add ginger, garlic, and crushed red pepper. Cook another two minutes.
- Fold in cooked rice and spread out so that as much rice is touching the bottom of the pan as possible. Leave undisturbed for 2 to 3 minutes. This will form a nice crust on the rice touching the bottom of the pan. Add soy sauce and stir. Serve, topped with green onions.
Start with delicious veggies, already prepped for you from your market. Use “jarred” minced garlic and ginger or peel and mince these delectable items yourself. It should only take 2 minutes (something you can do while your pan is getting hot).
Heat a large skillet or wok to screaming hot – 1-2 minutes on high. Again, peel and mince your garlic and ginger during this time, if you choose to start with whole pieces of these. Jarred, minced garlic and ginger from squeezable tubes or frozen squares are fine to use in this. Add 2 TBSP canola or peanut oil, edamame, peppers, and green onions (reserve 2 tsp) to the pan. Stir fry for 1 minute. Add garlic, ginger, and crushed red pepper. Stir fry for an additional 2 minutes.
Fold in cooked rice. Then spread out the mixture so that as much rice is touching the bottom of the pan as possible. Leave undisturbed for 2 to 3 minutes. This will form a nice crust on the rice touching the bottom of the pan.
Scrape up the pieces of rice off the bottom. You should have some crusty pieces that look like this. Stir in soy sauce.
Serve, topped with reserved green onions. Yum!