Easy, 10-minute, vegan spring vegetable fried rice! A healthy, springtime recipe loaded with seasonal vegetables. Serve as a side dish or as the main meal.
Heat 1 tablespoon of oil in a large, non-stick wok or large skillet over high heat. Once the oil is hot, add the cooked rice. Stir, toast, and cook for about 3 minutes.
With a spatula, push the rice to the edge of the wok so there is clear space in the middle. Add one more tablespoon of oil.
Add the ginger, garlic, white part of the green onion, carrots, and asparagus to the middle. Fry for one minute, then combine with the rice.
Add the frozen peas, spinach, and soy sauce. Stir and cook until peas are tender, about 3-5 minutes.
Notes
If the cooled down, cooked rice has clumped together, simply separate it with your hands or with a fork.
It’s best to use long-grain rice like Jasmine or Basmati rice for this recipe.
To go gluten-free, use a gluten-free soy sauce or tamari sauce.