Vegan Japanese Fried Rice
Ingredients
- 3 cups cooked and cooled Japanese rice or other short grain rice
- 2 tablespoons canola oil or other neutral oil
- 1 onion, diced
- 1 carrot, finely diced
- 2 garlic cloves, minced
- 1/2 cup corn kernels
- 1/2 cup green peas
- 1/2 cup diced rehydrated shiitake mushrooms
- 1/2 to 1 tablespoon soy sauce, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 tablespoon sesame oil
Garnishes
- Sesame seeds
- Chopped spring onions
Preparation
Break apart the cooked rice in a bowl.
Heat a pan or wok and add 2 tablespoons of canola or neutral oil.
Once hot, add the onion and garlic and sauté until aromatic.
Add the carrots and sauté for 2-3 minutes.
Add the corn, peas, and mushrooms, and season with 1 teaspoon salt.
Add the cooked rice, season with soy sauce and black pepper, mix well, and cook over high heat while stirring constantly to prevent sticking. Adjust seasoning if desired.
Stir in sesame oil and mix well.
Transfer the rice to a bowl, pack it with a spoon, cover with a plate, and flip to form a dome shape.
Garnish with sesame seeds and spring onions if desired, and serve hot.
Notes
Use leftover or day-old rice for best results.
Vegetables and mushrooms can be substituted with whatever is on hand.
