Shop products for Veg Fried Rice 
Related recipes: Broccoli, Carrots, Celery, Dairy-Free, Easy, Egg-Free, Fast, Garlic, Herbs, Low-Fat, Low-Fat and Fast, Main Courses, Mushrooms, Rice, Side Dishes, Vegan, Vegetarian
Ingredients
1/2 cup (120mL) vegetable broth
3 Tbsp (45mL) soya sauce, low sodium
2 tsp (10mL) sesame oil
3 cloves garlic, minced
1 Tbsp (7g) ginger root, minced
1 cup (150g) carrots, sliced diagonally
1 cup (115g) broccoli florets
1 cup (150g) celery, sliced diagonally
1 cup (90g) mushrooms, sliced (white or shiitake)
1 1/2 cups (85g) bean sprouts
4 cups (200g) cooked rice, white or brown
Directions
Mix together broth and soya sauce in a small bowl; set aside.
In a wok or large skillet, heat oil until hot. Add garlic and ginger root and stir fry for 1 minute. Add carrots and broccoli and continue stirring over medium heat for 2–3 minutes. Add celery and cook for 1–2 minutes. Stir in mushrooms and sprouts, stir fry for 1 minute. Add rice and broth mixture and continue to stir fry until rice is heated through.
