Cumin-Spiced Mostly-Veggie Stir-Fried Rice

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Hannah blogs about this recipe here.

Cumin-Spiced Mostly-Veggie Stir-Fried Rice

Lots of pre-chopping and slicing helps this come together quickly. The omission of eggs makes this a fully plant-based dish

  • 3 scallions, chopped
  • 1 shallot, sliced
  • 1 1/2 c chopped mixed vegetables of choice
  • 1 jalapeno or Fresno pepper, minced
  • 1 c dark leafy greens, preferably kale or swiss chard
  • 1 1/2 c day-old rice
  • 2 cloves garlic, minced
  • 1 T rice wine vinegar
  • 2 shakes coconut aminos (optional)
  • 2 tsp sesame oil, preferably hot
  • 2 T soy sauce
  • 1 1/2 tsp cumin
  • 2 eggs whisked (optional)
  • 2 T avocado oil (or vegetable oil)
  • salt/pepper, to taste

Pre-chop scallion and vegetables of choice, slice shallot and set aside together in a bowl. I used what I had on hand – broccoli, celery, and bell pepper for crunch.

Remove dark leafy greens from stems, rinse, and cut into strips, set aside. In a small bowl, stir together minced garlic, rice wine vinegar, coconut aminos, sesame oil, soy sauce and cumin.  If using, whisk two eggs and set aside in a small bowl.

Warm avocado oil over high heat in a wok or skillet, once sizzling, add your bowl of scallions, shallot, and mixed vegetables. Cook about 4-5 minutes until softened, stir frequently. Lower heat to medium-high, add in minced pepper and garlic, cook for 1-2 minutes more. At this point I season with a little salt and pepper.

Add in kale or swiss chard and cook until softened, then mix in day old rice. When rice is warmed, about 3-4 minutes, add in sauce and stir frequently until evenly coated. If using eggs, make a well in the middle of the rice and pour in the mixture, grind some fresh pepper on top, and keep stirring into a scramble. Once egg is mostly cooked mix together with rice and serve.

Recipe brought to you by Hannah in Brooklyn and

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