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Vegetable Fried Rice With Spicy Peanut Sauce

Cook your rice or quinoa ahead of time in a rice cooker or on the stove top. Chop all of your veggies into small pieces and set aside. Make the peanut sauce by stirring together all of the sauce ingredients in a small bowl until combined. Heat a pan over medium-high heat. Once the pan is hot add in your 1/2 tablespoon of coconut aminos and then add in the garlic, green onion, and veggies of choice. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:10

Main Ingredients

1 cup dry rice or quinoa, rinsed

1/2 cup edamame, or peas for soy free option, thawed if frozen

2 cups finely chopped veggies of choice, such as carrots, bell pepper, and broccolini

1/2 cup green onion, chopped

2 - 3 garlic cloves, minced

1/2 tablespoon coconut aminos or tamari, for frying the veggies

Spicy Peanut Sauce

3 tbsp coconut aminos or low sodium tamari

1 1/2 tbsp maple syrup

1 tbsp peanut butter

1 tbsp unseasoned rice vinegar

1 - 2 tsp sriracha style hot sauce

Preparation

1Cook your rice or quinoa ahead of time in a rice cooker or on the stove top. Allow to cool completely in the fridge before using it in this recipe.

2Chop all of your veggies into small pieces and set aside.

3Make the peanut sauce by stirring together all of the sauce ingredients in a small bowl until combined.

4Heat a skillet or wok pan over medium-high heat. Once the pan is hot add in your 1/2 tablespoon of coconut aminos and then add in the garlic, carrots, and bell pepper, and broccoli (If using broccolini which cooks faster, add it in during the last 2 minutes).

5Saute the veggies for 5-6 minutes. If anything starts to stick to the pan, use a couple drops of water to get things moving, but aim to use as little as possible if you even need to add any at all.

6Next add in your cooked rice followed by the spicy peanut sauce. Stir to mix everything evenly and fry it all together for 2-3 minutes.

7Remove from heat, toss in the chopped green onions and serve. It's best when enjoyed right away, but it's also pretty good cold so it could make a great packed-lunch or picnic dish.

Additional Notes

This recipe serves 2 people as a main course or 4 people as a side-dish. The rice cooking time is not included in the time estimate for this recipe.

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