Crispy Vegetable Fried Rice with Coconut Aminos
One-pan fried rice loaded with fresh vegetables, eggs, and your choice of jasmine or cauliflower rice. Crispy rice layer meets tender vegetables and silky scrambled eggs, seasoned with coconut aminos, ginger, and garlic. Quick enough for weeknight dinners, adaptable with any leftover vegetables on hand.
Ingredients
- olive or avocado oilsesame oil0.5:1flavor enhancement
strong sesame flavor, reduce quantity
- 10 ounces baby bok choy, chopped
- 2 carrots, chopped
- 4 mushrooms (shiitake, bella, or combination), sliced
- 1 eggs, beaten, preferably organictofu0.5 cup crumbledvegan alternativeeggs-freeadds soy
different texture, crumbles instead of clumps
Full guide → - ½ cup jasmine rice(optional)
- 8 ounces cauliflower rice(optional)
- 3 green onions, chopped (white part only, save green tops for garnish)
- cooked vegetables (broccoli, cauliflower, brussels sprouts, peas, etc.), leftover(optional)
- 3 tablespoons coconut aminos
- 1 inch knob ginger, peeled, grated or minced
- 2 cloves garlic, grated or minced
- salt
- pepper
Instructions
- 1
Cook jasmine rice with salt and water on medium high heat until boiling, then cover, reduce heat to simmer for 12-14 minutes until water absorbs, and fluff with fork. Alternatively, cook cauliflower rice per package directions.
- 2
Heat oil in nonstick pan on medium high until hot and add carrots, stirring occasionally for 3-4 minutes until slightly softened.
- 3
Add minced garlic, ginger, and white parts of green onions, season with salt and pepper, and cook 1-2 minutes until softened and fragrant.
- 4
Add chopped bok choy, mushrooms, and any other uncooked vegetables, and cook 3-4 minutes.
- 5
Add any cooked leftover vegetables from your fridge and heat until warm.
- 6
Push vegetable mixture to one side of pan, add oil to open side, pour in beaten egg, and stir constantly until cooked through.
- 7
Mix eggs into vegetables to combine, then transfer mixture to bowl and wipe pan clean.
- 8
Heat oil in same pan on medium high until hot and add cooked rice in even layer, cooking without stirring for 4-5 minutes until slightly crispy.
- 9
Return vegetable and egg mixture to pan with rice, add coconut aminos, and stir well.
- 10
Serve garnished with chopped green onion tops.
Tips
Day-old or chilled jasmine rice works best for crispier results; warm rice becomes mushy.
Keep ingredients prepped before cooking as the process moves quickly.
Do not stir the rice during the initial 4-5 minute cook to develop the crispy layer.
Good to Know
Refrigerate leftovers in airtight container for up to 3 days. Reheat in nonstick pan over medium heat, stirring occasionally, until warmed through.
Prepare and cook rice up to 1 day ahead and refrigerate. Chop all vegetables and store separately. Assemble the dish fresh on the day of serving for best texture.
Serve immediately while rice is still crispy, garnished with green onion tops. Pairs well with coconut water or jasmine tea.
Common Mistakes
Do not skip wiping the pan between cooking the vegetable mixture and the rice to prevent steaming the rice instead of crisping it.
Do not use warm or freshly cooked rice as it will steam and become mushy rather than crispy.
Do not overcrowd the pan when adding vegetables; cook in batches if needed to maintain higher heat.
Substitutions
Vegan Options
different texture, crumbles instead of clumps
Full guide →