Fried Rice Veggie Bowl
Spicy Wonton Chips and Steamed Edamame
Ingredients
- 3 cups instant brown rice
- 2 cups frozen peas and carrots, thawed
- 4 cups broccoli florets, chopped
- 4 cloves garlic, minced
- 1 Tbsp ginger paste
- 2 Tbsp olive oil
- ¼ cup chopped fresh cilantro
- 3 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp dark sesame oil
Instructions
- Cook brown rice according to package directions.
- Meanwhile, cook peas, broccoli, garlic, and ginger paste in hot olive oil in large skillet over medium-high heat 5 to 8 minutes or until broccoli is tender.
- Combine rice, pea mixture, cilantro, soy sauce, vinegar, and sesame oil in a large bowl; toss. Spoon into serving bowls.
Side Dish Ingredients
- 1½ Tbsp dark sesame oil
- 1½ Tbsp olive oil
- 1 Tbsp Sriracha hot sauce
- 30 wonton wrappers
- ½ tsp salt, divided
- 2 (12-oz) pkg frozen unshelled edamame in pods
- 3 Tbsp low-sodium soy sauce
Side Dish Instructions
- Preheat oven to 350°F. Whisk together oils and Sriracha; brush mixture on both sides of wonton wrappers.
- Place wontons on a parchment paper-lined baking sheet; sprinkle with ¼ tsp salt.
- Bake 6 minutes or until browned and crisp.
- Meanwhile, microwave edamame according to package directions; transfer to a bowl. Drizzle with soy sauce, and sprinkle with ¼ tsp salt.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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