Vegan Fried Rice Loaded with Vegetables

August 26, 2015



sharing is car(a)ingShare on FacebookShare on Google+Tweet about this on TwitterPin on PinterestBuffer this pageShare on StumbleUponShare on TumblrShare on RedditShare on YummlyEmail this to someone


  • 1/2
    medium red onion, thinly sliced
  • 1 Tablespoon
    melted coconut oil
  • 1
    stock broccoli florets plus the stem
  • 1.5 Cups
    shredded carrots
  • 1 Cup
    crimini mushrooms, sliced
  • 2
    bok choy clusters, stem removed
  • 3/4 Cups
    edemame, shelled
  • 1/2 Cup
  • 1/2 Cup
  • 2 Tablespoons
    toasted sesame oil
  • 2 Tablespoons
    maple syrup, optional
  • 3-4 Cups
    cooked brown rice
  • sriracha, to taste
  • pink salt and pepper, to taste


  1. In a large frying pan or wok, heat the coconut oil over medium low heat and add the red onion. Stir constantly until they are translucent and fragrant, about 4-5 minutes.

  2. Add in the broccoli florets and stem and cook for 1 minute. Add in all the remaining vegetables and stir occasionally for 2-3 minutes, adding more coconut oil if needed.

  3. Add in the oil, tamari, mirin, and maple syrup if using and stir to combine.
    Lastly add in the fried rice, turn the heat up to medium and stir occasionaly for another 2-3 minutes. Taste test and adjust as needed.

  4. IF COOKING FOR BURNING MAN: Remove from the heat and cool completely. Portion out into 3-5 plastic ziplock bags and place in the freezer until ready to pack up the cooler and head to the Playa!