Fried Veggie Rice


Hey, the Chinese don’t tell me how to cook in my own home. They fry the rice; I fry the veggies and season the water the rice gets cooked in. It reduces calories and minimizes a big mess in the frying pan. I don’t care if it’s not the way the Asians make it. They never experiment with anything new. It’s always the same for thousands of years. More. Maybe they’ll like this new way too!

Makes 17 cups


4-1/2 c. water

2 t. sea salt

1 T. ground coriander

1 T. dry mustard

2 t. garlic powder

4 c. long grain Golden Canilla parboiled rice, rinsed and drained

In large saucepan bring water, salt, coriander, dry mustard, garlic powder to boil.

Add rice, stir well, return to boil.

Cover tightly, reduce heat to low and cook exactly 15 minutes.

Transfer to extra-large bowl and fluff with utensil every 20 minutes or so, till no longer hot.

Perfect. This rice is good just plain.


2 T. mild flavored and light colored sesame seed oil

2 c. diced celery

1 t. sea salt

1 fresh orange pepper, cored and diced

1 fresh yellow pepper, cored and diced

1/4 lb. very thinly sliced baby carrots – super thin, so they’ll cook fast

6 oz.  mung bean sprouts, washed well

6-8 green scallion, sliced – white and green part

1 tight handful tops of washed, fresh cilantro broken off and chopped

8 oz. fresh white button mushrooms, diced -in separate pan, fry in 1 T. extra virgin olive oil, sea salt, black pepper and garlic powder to taste – till tender throughout and all water evaporates from pan

salt and pepper to taste

In extra-large skillet, over medium heat, melt oil. add celery and salt, then saute for about 5 minutes, stirring often.

Add orange pepper, yellow pepper and baby carrot slices. Stir well, saute till almost tender.

Add mug beans, scallion and cilantro. Stir well, then saute a few minutes longer.

Add cooked mushrooms, stir well, salt and pepper to taste.

Transfer veggie saute to large bowl rice is in. Stir well to evenly distribute, then salt and pepper to taste.

Serve at once, or pack up in covered containers and refrigerate till ready to reheat and serve.

Notes: I make this for Steve’s lunches at work. I top with smokehouse almond crumbles and fresh ginger sticks. It makes enough for the week.

By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s