Simple Easy Gluten Free Fried Rice

Vegan Rice Recipe With Cooked Brown Rice, Veggies & Spices

This simple easy fried rice recipe can be cooked in a wok, a fry pan or sautë pan, whatever you've got. It's pretty common to have carrots, celery and peas in the fridge, and I'm trying to keep it simple. But use what you like, or have on hand. That could include onions, garlic, mushrooms, fresh ginger, peppers, zucchini, broccoli, etc.

Serves 2 - 4: I used 2 cups of cooked brown rice, and 2 cups of veggies. That makes two large servings, or 4 sides. If you keep the proportions the same, this recipe will expand nicely to serve a crowd. If you want to add fried tofu and minced cilantro or parsley, prepare those ahead.

Ingredients:

• 2 - 3 cups cooked brown rice
• 1 - 2 Tbsp cooking oil
• 1 stalk celery
• 1 small carrot
• 1 cup frozen peas
• 1 tsp brown mustard seed
• 1/2 tsp dry ginger
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• pinch cayenne
• 1 Tbsp Braggs liquid aminos or soy sauce
• Optional: Add pan fried tofu cubes
• Optional: Mix in 1/4 cup chopped cilantro or parsley

Directions:

1. Heat oil on medium-low in a large shallow pan
2. Peel the carrot, slice lengthwise, and dice in small pieces
3. Wash and trim the celery, cut in thin pieces lengthwise, then slice thin
4. Turn the heat to medium high
5. Add the brown mustard seeds and heat in the oil until they start to pop
6. Add the carrots and celery, stir-fry for 5 minutes
7. Add the spices and stir-fry for 2 minutes, until mixed well and browned
8. Add the frozen peas, and 2 Tbsp water, cover and steam for 5 minutes, or until the veggies are tender
9. Add the rice and soy sauce or braggs, and stir-fry for 2 minutes, breaking up the chunks of rice
10. Add the fried tofu and chopped parsley or cilantro, if you're using them
11. Reduce heat to low, cover and cook for another 5 minutes