Vegan MoFo DAY 2:
This is an extremely easy and versatile dish that is quick to prepare and makes for a great weeknight meal and the leftovers are awesome for lunch. I add all available green vegetables and the variations are endless. I used green pepper, cabbage, green onions, edamame & avocado, but broccoli and any green leafy veggies will work just as well. I love to add buttery avocado just before serving so it doesn’t change color on me (in more scientific terms oxidize).
Ingredients (Serves 2):Green pepper – 1 small or ½ of large, diced
Cabbage – ¼ of a head, finely chopped
Green onions – 1 bunch (5-6 stems)
Edamame – ¼ cup (thawed if frozen)
Avocado – 1 Brown
Rice – 2cups, cooked
Garlic – 2 cloves
Red Pepper flakes – a pinch (or more to taste)
Soy sauce – 1-2 tsp
Sriracha (or any other hot sauce) – to taste
Salt & Pepper – to taste
Pin It Now!
- Heat 2tsp oil (preferably peanut oil) in a medium sauté pan; add crushed garlic cloves and red pepper flakes; once garlic starts to turn light brown, add all the veggies.
- Sauté on medium flame until the veggies are tender (I like them lightly browned around the edges so I cook them on medium-high flame), season with soy sauce, hot sauce, salt and pepper.
- Next stir in the cooked rice, mix well; check the seasoning.
- Just before serving peel, slice and dice the avocado and mix into the rice and Enjoy!!
I packed this up for lunch and added avocado before eating, so picture has none of the buttery goodness.