Vegetable Fried Rice

Updated: May 19


INGREDIENTS:

  • 1 1/2 Cup Basmati Rice

  • 1 2/3 Cup Water

  • 1/2 White Onion, diced

  • 1/2 Tbsp Honey

  • 1 TBS Brown Sugar

  • 1 Tbsp Minced Garlic

  • 2 TBS Peanut Butter

  • 1/2 tsp Chili Powder

  • 2 tsp Rice Vinegar

  • 2 TBS Soy Sauce

  • 4 Dashes Sriracha or Hot Sauce

  • 1/4 Cup Cashews Halves and Pieces

  • 3 TBS Verbena Garlic EVOO or Verbena Roasted Chili EVOO

  • 1/2 Cup Frozen Corn

  • 2 Cup Frozen Cauliflower/Broccoli Blend

  • 1/2 Cup Frozen Peas

  • 1/2 Cup Frozen Sliced Carrots

  • 2 Cup Frozen Cauliflower/Broccoli Blend

  • *Condiment: Verbena Honey Ginger Balsamic to taste


DIRECTIONS:

Cooking Basmati Rice

  1. Prep rice by rinsing under lukewarm water for 2-4 minutes

  2. Add the water to your pot and heat until water comes to a boil, then add Basmati Rice and reduce heat to a steady rolling boil

  3. Once all of the water has absorbed into the rice, place a lid over the rice and turn off heat completely. If the rice is still firm in the center, add 1/2 cup of water and let heat back up for 30 seconds, then turn off the stove top and place lid over the rice to steam and absorb remaining water.


Cooking Vegetables and Sauce

  1. While rice is cooking, in a separate large sauce pan heat olive oil over medium heat, then add onions to sweat for 1-2 minutes.

  2. Once onions are almost translucent, add garlic and all of the veggies to the pan and cook until heated thoroughly.

  3. Add all spices and wet ingredients to the pan and stir into the vegetables until evenly coated.

  4. Stir in cashews and stir, then turn off the heat to your stovetop

  5. Add the cooked rice a few large spoonfuls at a time and fold into the vegetable and sauce mixture until all rice is evenly coated.

*Optional: Drizzle Verbena Honey Ginger Balsamic Vinegar over your rice to add another dimension of flavor.



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