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Vegan Vegetable Fried Rice

4 Servings Recipe By

Ingredients

  • 2 cups dice Zucchini
  • 3 cups dice Squash, Yellow
  • 1 1/4 cups dice Onion, Yellow
  • 3/4 teaspoons Ginger, Ground
  • 6 cups cook Brown Rice, Long-Grain
  • 1 tablespoon Rice Vinegar
  • 3 tablespoons Soy Sauce

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 409 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 653mg Sodium
  • 85g Total Carb
  • 6g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In saute pan over medium heat, saute zucchini and squash about 5 minutes.
  2. Add onion, saute for another 7-10 minutes until onions are translucent and zucchini is soft.
  3. Add ginger to pan and stir.
  4. Add in rice and mix thoroughly.
  5. Add rice vinegar and soy sauce and mix.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In saute pan over medium heat, saute zucchini and squash about 5 minutes.
  2. Add onion, saute for another 7-10 minutes until onions are translucent and zucchini is soft.
  3. Add ginger to pan and stir.
  4. Add in rice and mix thoroughly.
  5. Add rice vinegar and soy sauce and mix.
  6. Allow to cool.
  7. Divide into freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on stovetop for 8-10 minutes until heated through.

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