Vegan Fried Rice
Most of us have an “end of the grocery week” day. It’s the day when you’re jamming every single piece of leftover produce in the fridge into a soup, a pasta, anything to salvage it from the dreaded gone-to-waste-bin. I hate seeing even half an onion or head of cabbage go unused, so I’ve found a lot of creative ways to get them into that last-chance meal! This one isn’t necessarily creative, but it’s definitely one my favorites. If there’s one way to get every color of the rainbow into one bowl, it’s fried rice. Sure, some produce doesn’t technically go into real fried rice, but the accuracy police have yet to show up at my house to pick the globe eggplant chunks or corn kernels from amidst the grain….
Brown rice, shelled edamame, onions, carrots, napa cabbage, and corn kernels went into this batch of use-it-up fried rice. To prepare, I simply heated a little oil over medium-high heat and added the vegetables, a little soy sauce, and pepper, cooking until the onions began to caramelize. I added in the cooked brown rice and combined, then leaving it in one layer to fry for a few minutes without stirring. I folded the rice over and left it to fry for a few more minutes, and then served. Yum!
What’s your favorite way to use up the left over produce?