Vegan Fried Rice with Vegetables

Ingredients:

3 cups cooked white rice
2 tablespoons vegan butter
¼ cup soy sauce
½ tablespoon rice wine vinegar
½ tablespoon sugar
½ onion, chopped
½ cup frozen or fresh peas (70 g)
½ cup frozen or fresh carrots, finely chopped (60 g)
½ cup frozen or fresh shelled edamame beans (70 g)
2 tablespoons furikake seasoning (optional)
Chopped scallions (for serving; optional)

Directions:

1. First, cook the rice according to the package directions. You will need 3 cups of cooked white rice in total. We recommend using short-grain/sushi rice for this recipe (but any white rice of your choice will work). If you use short-grain/sushi rice, you will need 1 ½ cups of uncooked rice for the amount listed. You can also make the rice the day before (in fact, it’s even better if it’s been refrigerated overnight!).
2. Prepare the remaining ingredients: first chop the vegetables (including carrots and onions), and set aside the peas and edamame beans. Prepare the sauce: mix the soy sauce, rice wine vinegar and sugar.
3. Then add the vegan butter to the wok and turn on the heat. Once the butter has melted and the wok is hot, add the onion and cook for 2 minutes over high heat until translucent. Then add the remaining vegetables (edamame, peas, carrots) and cook for another 2 minutes.
4. Pour in the prepared sauce and cooked white rice and stir-fry for another 2-3 minutes. Stir the sauce evenly; break up any lumps of rice.
5. Remove the fried rice from the heat and serve immediately. Top with furikake seasoning (optional) or chopped scallions. Delicious!

Yield: 3 servings
Recipe: shortgirltallorder.com