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Ingredients
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- 3 cups cooked white rice
- 2 tablespoons vegan butter
- ¼ cup soy sauce
- ½ tablespoon rice wine vinegar
- ½ tablespoon sugar
- 1 cup chopped onion (about ½ onion)
- ½ cup frozen or fresh peas
- ½ cup frozen or fresh carrots (finely chopped)
- ½ cup frozen or fresh shelled edamame
- 2 tablespoons furikake seasoning (optional, for topping)
- 2 tablespoons green onions (optional, for topping)
Instructions
- Cook rice according to package instructions to yield 3 cups.
- Chop onions, carrots, and prepare peas and edamame.
- Mix soy sauce, rice wine vinegar, and sugar in a small bowl.
- Melt vegan butter in a hot wok, sauté onions for two minutes.
- Add peas, carrots, and edamame; stir-fry for two minutes.
- Add cold rice and sauce; stir-coat for 2-3 minutes.
- Serve hot, garnished with furikake and green onions.
Notes
Use cold, day-old rice for the best frying texture.
Customize vegetables as per your preference.
Adjust soy sauce for desired saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 7
- Cholesterol: 0