Edamame Fried Rice

This isn't the fried rice you're used to. This recipe is adapted from the Vegetable Fried Noodles recipe from Mark Bittman's The Food Matters Cookbook. I added lots of veggies (as you can see in the picture) because I didn't have as much leftover rice as I thought I did and I like a large veggie-to-grain ratio anyway. Edamame is essential in this recipe (in my opinion) because it is 1) delicious and 2) full of protein and iron. I'm not a doctor and I'm not particularly interested in nutrition (my doctor wanted to check my iron levels 11 months ago and I still have not got around to booking an appointment) but if you're interested in learning more about vegan/vegetarian nutrition, I highly, highly recommend Vegan for Life by Jack Norris and Virginia Messina. It contains a lot of information about nutrients that vegans should pay particular attention too as well as some information on food labels which I found helpful. I really liked it, especially because they emphasized that a manageable plant-based diet is best and didn't make me feel bad for breaking the rules. With that in mind, here is a stress-free, rule-free vegetarian/vegan recipe.

Add the veggies you want, in the amounts suitable to your appetite. The amounts listed are just guides. We thought it was quite flavourful with the fresh ginger so you don't need to worry about diluting the flavour with extra veggies or rice, but you can always double the ginger or garlic if you like a lot of flavour.

This is best and easiest with leftover rice but it works with fresh rice too. If the rice is freshly made, I wouldn't bother adding it to the pan because it can get sticky. Just make the recipe as is, but skip the step 4 and spoon the veggie mixture onto the rice before serving.

To make this recipe vegan, omit the eggs. I made it with 4 eggs because I was cooking for four and I wanted leftovers for 2 lunches, but I don't think they added much to the recipe so could definitely be omitted. I wouldn't say it is the yummiest thing I've ever made, but it is easy and fast to prepare, and really filling. I will definitely make it again.

Ingredients
1-2 cups of cooked rice or quinoa (I used a mix; use your appetite to guide you)
2 Tbsp vegetable oil
1 Tbsp minced garlic
1 Tbsp minced ginger
1 cup diced onion, optional
2 carrots, chopped
2 celery stalks, chopped
1 small zucchini, chopped
1 cup frozen peas
1 cup frozen corn
2 cups frozen edamame
1/4 cup organic or homemade vegetable stock (because it is usually made of actual vegetables)
2-3 Tbsp soy sauce
2-4 eggs, beaten, optional
Black pepper, to taste
1/4 cups chopped peanuts, optional

Directions
1. Put the vegetable oil in a large skillet on medium heat. When it gets hot, add the garlic, ginger and scallions. Stir for about 15 seconds and then add the rest of the veggies, the vegetable stock and soy sauce.
2. Cook the veggies, stirring frequently, for about 5-10 minutes or until tender.
3. If you are using eggs, push the veggies to the edges of the pan, leaving an empty circle in the centre. Add the eggs into the circle and scramble them by swirling your cooking utensil around. When they set, mix them in with the veggies.
4. Add your rice and toss or stir until everything is mixed together.
5. Serve with pepper and peanuts sprinkled on top, to taste.

I'm submitting this recipe to Wellness Weekend, an event which I am not even remotely familiar with so I hope I'm doing this right! Anyway, follow that link to a big pile of vegan recipes! And now I won't feel so bad for telling people who ask me about vegetarian cooking that I have a blog that can help them. "Yes, please check out my blog. I post vegetarian recipes!" ... I've posted two vegetarian recipes. People like eating the same thing over and over again, right?

I will be away next weekend but I'm going to try to save another blog post that will automatically upload on Saturday. I spent today making delicious vegan muffins and taking glamour shots of them to make up for the lazy photos I've been posting.