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Teriyaki Veggie Fried Rice
Leftover rice gets a glow-up with colorful veggies and rich Coconut Aminos Teriyaki. A quick, satisfying wok-tossed meal you’ll want on repeat!
Ingredients
- Cooked rice – 2 cups (preferably cold or leftover rice)
- Mixed vegetables – 1½ cups (carrot, capsicum, beans, corn, peas, etc.)
- Onion – 1 small (chopped)
- Garlic – 2 cloves (minced)
- Coconut Aminos Teriyaki – 4 tbsp
- Oil – 1 tbsp (any light oil or sesame oil)
- Pepper – ¼ tsp
- Salt – a pinch
- Spring onions – for garnish
Instructions
-
Stir-Fry Veggies,Heat oil in a pan or wok,Add garlic and onion, sauté for 1 minute,Add mixed vegetables and stir-fry on medium-high heat for 3–4 mins (don’t overcook – keep them a bit crunchy).
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Add Rice and Sauce,Add cooked rice to the pan,Pour in Coconut Aminos Teriyaki,Sprinkle black pepper and a small pinch of salt if needed,Mix well and stir-fry everything for 2–3 minutes until evenly coated and hot.
