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Cheap Fermented Veg Rice

Cheap Fermented Veg Rice: A Flavorful Twist on Love

This Cheap Fermented Veg Rice is a healthy, customizable dish that turns leftover rice into a flavorful meal in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fried Rice
  • 1 medium White Onion Can be substituted with green onion
  • 2 cloves Garlic Minced
  • 1 cup Sliced Mushrooms Try baby bella for extra depth
  • 1 cup Cauliflower Florets Can swap in bell peppers
  • 1 cup Broccoli Florets Green beans are a good replacement
  • 1 cup Brussels Sprouts Shredded cabbage makes for quicker cooking
  • 1 medium Carrot Feel free to use other root vegetables
  • 1 medium Red Bell Pepper Yellow or orange bell peppers are alternatives
  • 1 cup Purple Cabbage Green cabbage is just as delightful
  • 1 cup Peas Fresh or frozen
  • 1 cup Asparagus Snap peas can be a fun alternative
  • 1 cup Shelled Edamame Chickpeas are a tasty variation
  • 3 cups Cooked Brown Rice Day-old, cold rice is ideal
Sauce
  • 3 tablespoons Tamari, Liquid Aminos, or Soy Sauce Opt for gluten-free if needed
  • 2 tablespoons Teriyaki Sauce Hoisin sauce delivers a different flavor edge
  • 1 tablespoon Rice Vinegar Apple cider vinegar is a fine substitute
  • 1 tablespoon Sriracha Adjust based on spice preference

Equipment

  • Wok

Method
 

Step-by-Step Instructions
  1. Prepare the Rice: Cook brown rice according to package instructions and cool completely in the refrigerator.
  2. Heat the Wok: Preheat a large wok over medium-high heat for 2-3 minutes.
  3. Sauté Aromatics: Add garlic and onion, sautéing for 2-3 minutes until translucent.
  4. Add Mushrooms: Introduce sliced mushrooms and cook for 3-4 minutes until browned.
  5. Stir in Crunchy Veggies: Add cauliflower, broccoli, and Brussels sprouts, stir-frying for 2-3 minutes.
  6. Incorporate Remaining Vegetables: Add carrots, bell pepper, cabbage, peas, asparagus, and edamame, cooking for 5-7 minutes.
  7. Prepare the Sauce: Whisk together tamari, teriyaki sauce, rice vinegar, and sriracha.
  8. Combine Rice and Sauce: Add cold rice to the wok, mixing with the prepared sauce.
  9. Serve and Enjoy: Taste and adjust seasoning, serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 400IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Use cold, day-old rice for best results. Preheat the wok and chop vegetables consistently for even cooking.

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