Crispy Garlic Fried Brown Rice w/Kale (vegan, gluten-free

• Vegan
• Gluten free

• Produce

  • 6 Asparagus spheres
  • 2 Baby bok choy
  • 1/3 Broccoli, large
  • 6 Cremini mushrooms
  • 1 head Garlic
  • 1 cup Kale, leaves

• Condiments

  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce, dark
  • 3 drops Sriracha
  • 1 Teasp chili sauce

• Pasta & Grains

  • 3 cups Brown rice, cooked

• Baking & Spices

  • 1 1/4 Teasp white granulated sugar

• Oils & Vinegars

  • 1/4 cup Vegetable oil

Found on vegetariangastronomy.com

Description

Ingredients

• 3 cups brown rice, cooked
• 6 asparagus spheres, bottom thick stem removed (~1/2 in)
• 6 cremini mushrooms (or white button mushrooms), de-stemmed
• 1/3 of a large broccoli
• 1 cup chopped kale leaves, middle thick stems removed
• 2 baby bok choy, 1-inch of the bottom stem removed and chopped into large pieces
• 1 head garlic, finely chopped (using mini food processor)
• ¼ cup vegetable oil
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce (for gluten-free option, see notes below)
• 1 ¼ teasp white granulated sugar, or coconut palm sugar
• 1 teasp chili sauce (such as Huy Fong Chili Sauce)
• few drops of sriracha

Directions

• Cut the asparagus spheres in ~2-in sections. Cut the broccoli into medium florets. Thinly slice the mushrooms. Slice and discard the bottom inch of the bok choy. Wash the remaining parts and chop the larger pieces in half. For the kale, be sure to leave medium size pieces.
• Set aside 2 teaspoons of the chopped garlic. Toss the remaining garlic with a pinch of salt in a small bowl.
• Heat ¼ cup vegetable oil in a small pot on medium-low heat. Add the garlic/salt mixture in the bowl to the oil and slowly fry until slightly browned and crispy. The garlic should maintain a gentle bubble while cooking. If this does not happen, reduce the heat. Once the garlic is golden brown in color and crispy, drain immediately, reserving the garlic oil for later use. Transfer the fried garlic to a paper lined plate to cool.
• Heat 1 tbsp of the reserved garlic oil in a large wok or non-stick pan over medium-high heat.
• Add the asparagus spheres, mushrooms, and broccoli and toss to combine. Season with salt and stir-fry until all the vegetables are cooked and tender, yet still remain slightly crispy. A few minutes before the vegetables are done cooking, add the baby bok choy and kale. Stir-fry for 2-3 more minutes. Note that all of the water released from cooking the mushrooms should burn off during this process. Transfer prepared vegetables to a bowl and set aside.
• In the same wok, heat another 1 ½ tbsp of the reserved garlic oil. Add the 2 teasp chopped garlic (set aside from before) and fry for a few seconds until fragrant.
• Add the cooked brown rice and mix into the oil and garlic, breaking up any rice clumps. Feel free to add extra oil if necessary to prevent sticking.
• Add all the stir-fried vegetables and toss with the rice.
• Add the soy sauce, dark soy sauce (or gluten-free alternative - see notes below), sugar, and chili sauce. Toss again until combined.
• If using, add a few drops of Sriracha Sauce and combine well.
• Turn off the heat, sprinkle in the cooled fried garlic, toss once more, and serve hot!