Oil-free Vegetable Fried Rice

I always thought vegetable fried rice was one of the tastiest dishes at a Chinese restaurant. For years I've been asking for it without any egg, but now I the oil either.

I've met several chefs who are willing, when asked, to make some of their dishes without oil. However, fried rice is made in such large batches it's never an option.

The solution: Make an oil-free, plant-based vegetable fried rice at home.

I did, and it was so much tastier than the standard restaurant version. If you're also a fan of vegetable fried rice, then I urge you to try this healthy version. You'll be glad you did!

Oil-free Vegetable Fried Rice

By Chef Katie Mae
 
Makes about 6 cups | Ready in 20 minutes | Stores 1 week in fridge
 

INGREDIENTS

• 1 medium carrot, diced
• ½ medium onion, diced
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1½ tablespoons raw tahini (sesame seed butter)
• 1½ tablespoons tamari (optional)
• 2 cups cooked brown rice
• 4 cloves garlic, minced
• ½ red bell pepper, diced
• 1 cup green peas
• ¼ cup scallions, thinly sliced

DIRECTIONS

1. Place a sauté pan over medium heat. Add the carrot, onion, vinegar, water, and tahini. Cover and sauté for 5 minutes, stirring occasionally.
2. Add the tamari, brown rice, garlic, bell pepper, and green peas. Cover and sauté for 5 more minutes, stirring occasionally.
3. Remove from the heat and stir in the scallions. Serve warm or chilled.

CHEF’S NOTES

I use a little tahini to create a toasted sesame flavor! It's a fantastic alternative to toasted sesame oil! However, if you'd rather avoid the seed butter, it can just be left out.

This dish is really tasty, but the flavor is fairly mild. This was intentional to match the traditional dish we're used to. That being said, if you want a little more spice to your rice, don't be afraid to add some. A couple spices I like to play with here are ginger and red pepper flakes.