Vegan Sesame Ginger Fried Rice
This Vegan Sesame Ginger Fried Rice is packed with flavor and bulked up with mushrooms and bok choy. A quick snack or side dish!
Ingredients
- 1/4 cup low sodium soy sauce or tamari
- 2 tbsp hoisin sauce
- 2 tbsp sesame oil
- 1-2 tbsp chili garlic sauce
- 2 tbsp olive oil
- 1.5 cups mushrooms roughly chopped
- salt & pepper to taste
- 3 cloves garlic diced
- 1 inch fresh ginger diced
- 3 green onions diced, whites & greens separated
- 4 baby bok choy bundles cut in bite-sized pieces
- 2 cups leftover cooked rice*
- cilantro chopped, optional
- sesame seeds optional
Instructions
- Combine the soy sauce, hoisin sauce, sesame oil and chili garlic sauce in a bowl and whisk to combine. Set aside.
- Heat the olive oil in a pan over medium heat. Add the mushrooms and a pinch of salt & pepper and toss to combine. Cook the mushrooms for 5 minutes, or until they start to brown on the edges.
- Add the garlic, ginger, whites of the green onions, bok choy and 1/2 of the sauce to the pan and stir to combine. Cook for 2-3 minutes, or until the bok choy starts to wilt. Add the rice and remaining sauce and stir until heated through.
- Right before serving, add cilantro, the remaining green onions and sesame seeds.
Video
Notes
*If you don't have leftover rice, cook 1 cup of dry rice from scratch then spread out on a baking sheet and place in the freezer for 10 minutes to cool.
Calories: 288kcal, Carbohydrates: 33g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 947mg, Potassium: 222mg, Fiber: 3g, Sugar: 5g, Iron: 2mg
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