Thursday, July 10, 2008
Vegan friendly, Teriyaki Fried Rice
cups of cooked rice.
(old rice is best for fried rice)
2 cups of chopped bokchoy
1/2 of red bell peppers finely chopped (optional)
1/2 cup of finely chopped carrots
1 cup of fresh sugar snap peas, chopped diagonally into small pieces
1 small onion, finely chopped.
1/2 cup of roughly chopped fresh flat parsley (for that herbilicous, lemony taste)
2 tbsp. of your favorite Teriyaki sauce.
(I used Wegman’s Teriyaki sauce in this recipe)
1 tbsp. of Canola oil for frying
Salt & pepper for seasoning
How to make Vegan friendly, Teriyaki Fried Rice
Heat oil in pan. Add onions and stir fry until they become slightly transparent.
Add in the sugar snap peas and bokchoy. Sauté the vegetables until color turns to bright green.
Add in the bell peppers or finely chopped carrots. Sauté for about 2 minutes.
Season with a dash of salt and pepper. (Yes, season at this point - not at the very end of cooking)
Add rice and give it a quick stir fry. Make sure that the vegetables are evenly mixing with the rice.
Add 2 tbsp. of Teriyaki sauce and toss everything together. Continue stir frying for another minute.
Finally, add freshly chopped parsley, toss and let the rice cook for 1 more minute.
Serves 1-2 people.