A quick fried rice dish I threw together with some leftover vegetables that quickly became a friend and family favourite! It’s fast, easy, healthy, delicious, and light enough to serve with a main dish, yet filling enough to eat alone!
Ingredients
- 2 cups water
- 1 cup white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Creole seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon vegan margarine (such as Earth Balance®)
- 1 green bell pepper, minced (optional)
- 1 carrot, minced
- 1 stalk celery, minced
- 1/2 small tomato, diced
- 1 teaspoon soy sauce, or to taste (optional)
- 1 pinch salt and ground black pepper to taste
Directions
- Combine water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, 1 teaspoon salt, 1 teaspoon pepper, and lemon zest in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Mix olive oil and vegan margarine in a large pan over medium-low heat. Stir rice into oil mixture and add green bell pepper, carrot, celery, tomato, soy sauce, and salt and pepper to taste. Cook and stir mixture into heated through, about 5 minutes.