This is an updated Vegetable Fried Rice with a heavy emphasis on vegetable! Instead of store bought soy sauce, I am using the Low Sodium Soy Sauce Substitute from Sans Salt. Super simple to put together, this is a meal in itself. It also works beautifully along side other Asian inspired dishes for a heartier meal.
Ingredients
Use any vegetables that you have on hand. As always this is just a guideline so quantities are all up to you!
- Green cabbage
- Baby bella mushrooms
- Bell peppers
- Green onions
- Ginger, minced
- Garlic, minced
- Baby corn
- Low Sodium Soy Sauce Substitute
Method
Cook rice using your preferred method. I have found that leftover rice, cold from the fridge, works better here since it has had a chance to dry out a bit and so the grains separate nicely!
I had to show off my new rice cooker that I bought recently after 30 years of using my old trusty one!! You can use white rice or brown rice for this – doesn’t really matter.
Sauté the ginger, garlic and all the vegetables in a large wok or sauté pan with a few tablespoons of oil over medium heat. Make sure the vegetables are cooked but still have some crunch to them. Add the cooked rice, generous amount of the low sodium soy sauce substitute and mix well till all the ingredients are combined. Take it off the heat.
Add a few roasted cashew bits for crunch if you like. Or some eggs if you are aiming to add in protein and make it a one dish meal. No other spices needed in this vegetable fried rice. The soy sauce substitute has all the flavors. However, if you still feel the need, by all means, salt the plate!
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