Vegan Fried Rice With Bok Choy |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The lime peel gives this dish a wonderful aroma! Use gluten-free soy sauce and this recipe is appropriate for the 21 day Quantum Wellness Cleanse. Ingredients:
2 tablespoons peanut oil |
1 cup scallion, chopped |
1/2 teaspoon paprika |
1 tablespoon soy sauce |
1 tablespoon chili sauce |
1 teaspoon agave syrup |
4 cups cooked rice, cold |
1 1/2 tablespoons fresh ginger, minced |
1 tablespoon miso |
3 garlic cloves, minced |
1 chili, as hot as you like, minced |
4 cups bok choy, shredded |
2 cups mushrooms, cut into quarters |
1 tablespoon lime zest |
1/2 teaspoon cumin powder |
1/4 cup cilantro, chopped |
Directions:
1. Place a large ovenproof platter in the oven set at about 150 - to keep it warm.
2. Heat the oil over medium-high heat in a wok or large fry pan. Add the scallions and paprika. Stir fry for 1 minute. Stir in the soy sauce, chili sauce and agave syrup. Add the rice and stir fry until the rice is completely coated with the scallion mixture: 3-5 minutes.
3. Spoon the rice into the center of the warmed platter leaving about a 2 inch border all the way around. Return it to the oven.
4. Heat another tablespoon of oil in the wok. Add the ginger, miso, garlic and chill. Stir fry for 1 minute. Add the bok choy, mushrooms, lime peel and cumin. Stir fry for 5-7 minutes or until the vegetables are tender.
5. Spoon the bok choy mixture around the rice on the platter. Sprinkle the cilantro over all.
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