Fried Rice and Vegetables

The Mr. went out to get Mexican food with a couple friends one evening, I had decided not to go since I was on the phone with one of my sisters, and something delicious happened. I put uncooked rice, oil, and a plethora of chopped vegetables into a saucepan. After chatting for nearly ten minutes with my sister, I realized I had no idea what I was doing. I did some super-sonic recipe research to see if there was a way to salvage this concoction that was happening in my kitchen. All research confirmed I had approached fried rice in a rather backwards manner. Determined not to waste all the resources in that saucepan, I added some water and cooked until the rice was edible. A magnificent dish resulted in my preoccupied dance around the kitchen, and I decided to document that dish for future use per my Mr.'s request...

Vegan Fried Rice and Vegetables
makes about 2-3 servings

-3/4 cup uncooked brown basmati rice

-1 Tablespoon avocado oil
-2 large carrots, chopped
-4 stalks celery, chopped
-5 stalks green onion, chopped
-1/3 cup pine nuts
-1 1/2 cups chopped cabbage or romaine
-1 1/3 cups water
-1/4 cup soyaki sauce (or 3 Tablespoons soy sauce)
-1/4 teaspoon ground black pepper
-1/4 teaspoon powdered garlic

1. Chop and cube vegetables.

2. Combine rice, oils, pine nuts, and vegetables in saucepan over medium-high heat.
3. Fry for about 10 minutes, or until golden.
4. Add water, soyaki and remaining spices.
5. Bring to a boil over high heat then lower to medium-high for 10-15 minutes, or until rice is fully cooked.
6. Fluff and serve.

optional substitutions...
-avocado oil: coconut oil, olive oil
-vegetables: customize according to your preferences

Mangia! Mangia!