Whole Food, Plant-Based Recipe Caribbean ‟Fried” Rice

Ingredients

• 4 cups cooked rice (day-old works best)
  

• 2 T ginger
  
• 1 onion, diced
  
• 2 T garlic
  
• 2 carrots, diced
  
• 2 stalks celery, diced
  
• 1 red bell pepper
  
• 1 green bell pepper
  
• 2 cups chopped cabbage
  
• 1-2 scallions
  
• 2 T green seasoning (recipe below)
  
• 4 T low-sodium soy sauce, tamari, or coconut aminos

For green seasoning

• 4 scallions
  

• 1 bunch of thyme
  
• 1 bunch cilantro
  
• 1 bunch parsley
  
• 1 head of garlic
  
• 1 large onion
  
• 1 scotch bonnet (also known as caribbean red pepper), to taste
  
• 1 small seeded red pepper

Instructions

1. Cook the rice and refrigerate it the day before you make this recipe, or use leftover rice.
2. Heat a large nonstick wok or sauté skillet. Add the onion and stir-fry until they begin to soften and brown, and add the garlic and ginger.
3. Add the green seasoning. Use the moisture from the spice to pull any garlic or ginger that may have stuck to the bottom of the pan.
4. Add half the scallions, and cook for about two minutes.
5. Add the soy sauce and all vegetables to the pan, mix together, and cook until slightly soft, about 10 minutes.
6. Add the rice and cook until everything is heated through. I like to let the rice cook a little bit in the pan, without stirring it, to get the “fried” effect without oil.
7. Top with remaining green onions, additional pepper flakes, and sesame seeds, if desired.

For the green seasoning

Wash and place all ingredients into a blender or food processor and blend. Store in a jar in the fridge for up to two weeks.

Chef's Notes