Vegan Fried Rice

1 ½ – 2 c. of day old cooked brown rice
1 c. total of frozen (or fresh) veggies:
Carrots, Edamame, and corn
1 T. Canola oil

In a small bowl mix:
1 T. Low-sodium Soy sauce
1 t. Black pepper
1-2 T. of garlic chili sauce, recommended Sriracha
Pinch of salt (optional).

Heat the wok on high heat, medium-high heat if you have an electric stove, add the canola oil. Make sure the wok is hot enough before you add the frozen veggies*

Cook the veggies for a few minutes; they don’t have to be cooked all the way just yet.
(Make sure you stir and move everything around vigorously or it will burn & stick to the wok).

Season the veggies with half the amount of liquid mixture, stir.

Add brown rice. Stir for a few minutes then add the rest of your liquid mixture.

Cook until rice and veggies are slightly charred, ~ 5 to 10 minutes. Remember to keep stirring.

*One way you can tell if a pan is hot enough is to look for a slight (very faint) smoke come off from the oil. Another way is to splash droplets of water onto the pan; if you see the droplets rapidly “dancing,” then you’ve got a hot pan!