Colorful veggies and brown rice come together in this delicious and healthy oil-free stir-fry. This easy, vegan, weeknight dinner takes some shortcuts from the freezer section. A whole foods, plant-based meal that's loaded with flavor!
Keyword: asian, colorful, dinner, easy, frozen, high carb, low fat, low-fat, oil-free, one pot meal, quick, take-out, vegan, vegetables, vegetarian, veggies, weeknight, wfpb
Servings: 4
Calories: 193kcal
Ingredients
1oniondiced
2carrotspeeled and diced
1/2small red chiliminced
2teaspoonsfresh minced gigner
2clovesgarlicminced
3cupscabbage slaw mix
3cupsfrozen brown rice
3cupsfrozen broccoli
1cupsnow peasrough chop
1/2cupfrozen green peas
2tablespoonstamari or soy sauce
Instructions
To make the Super-Veggie Oil-Free Fried Rice: Heat a large saute pan or wok over medium-high heat while you prep the vegetables.
Add the onion, carrot, chili, and ginger to the pan. Cook, stirring often, until the onions start to soften, about 5 minutes. Add the garlic and cook 30 more seconds, stirring often.
Add the cabbage. Cook, stirring often, until starting to wilt and brown around the edges, 3-5 minutes.
Add the frozen brown rice and cook until it is warm, 3-5 minutes.
Add the green vegetables: the frozen broccoli, snow peas, and frozen peas. Continue to stir-fry, stirring over high heat, until everything is hot.
Add the tamari (or soy sauce) during the last 30 seconds of cooking. Taste and adjust seasoning (adding more tamari or salt, if desired)