I love the simplicity of the recipe, and how quickly this meal can be put together. I know a lot of people will question whether or not you can truly stir fry rice without oil, and that I one of the reasons I wanted to get this posted now.
The answer is that you can most certainly cook and sauté with water or vegetable broth what you might otherwise have only believed could have been cooked using oil.
I love using this recipe as an example to show individuals and families that are looking into and making the transition to a whole food plant-based diet that oil-free cooking is both easy to do and delicious.
Oil-Free Stir-Fried Rice is one of our favorite WFPB meals to make in hurry. We always try to have cooked rice on hand just for this recipe!
- 2 cups brown rice (cooked)
- 4 cups chopped vegetables (fresh or frozen)
- 1 tbs soy sauce or liquid aminos
Add your vegetables into a medium-sized stockpot and turn the burner onto a medium heat. Cover with a lid and cook for 5 to 10 minutes depending on if you are using fresh or frozen vegetables.
Uncover, and stir in the rice and soy sauce. Cook for an additional 5 minutes, uncovered.
This is a great recipe to use up any day-old rice that may have dried out a bit before you were able to properly refrigerate it.
Video Source: Plant Based Gabriel
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