This quick and flavorful vegan stir-fry combines tender rice vermicelli with the crisp sweetness of carrots and the mild freshness of bok choy. Aromatics like minced garlic infuse the dish with a rich, savory depth, making it a satisfying meal for any time of day. The texture is light yet substantial, with the noodles soaking up the savory sauce perfectly. It is an excellent choice for a busy weeknight dinner or a light lunch that needs minimal prep. Simple ingredients come together in a hot wok to create a harmonious balance of flavors. This dish is easy to customize with your favorite vegetables or proteins, offering endless variety. Serve it warm for the best experience, garnished with fresh herbs if desired. A true comfort food that brings home-style Chinese flavor to your table with every bite.
Stir Fried Rice
Description
This quick and flavorful vegan stir-fry combines tender rice vermicelli with the crisp sweetness of carrots and the mild freshness of bok choy. Aromatics like minced garlic infuse the dish with a rich, savory depth, making it a satisfying meal for any time of day. The texture is light yet substantial, with the noodles soaking up the savory sauce perfectly. It is an excellent choice for a busy weeknight dinner or a light lunch that needs minimal prep. Simple ingredients come together in a hot wok to create a harmonious balance of flavors. This dish is easy to customize with your favorite vegetables or proteins, offering endless variety. Serve it warm for the best experience, garnished with fresh herbs if desired. A true comfort food that brings home-style Chinese flavor to your table with every bite.Ingredients
Directions
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Cook the rice vermicelli according to package instructions, then drain and rinse with cold water to prevent sticking.
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Heat a wok or large skillet over medium-high heat and add a tablespoon of oil.
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Add the minced garlic and finely sliced carrot to the hot wok, stir-frying for 1-2 minutes until fragrant and slightly softened.
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Add the bok choy and continue to stir-fry for another minute until the leaves begin to wilt.
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Toss in the cooked rice vermicelli, mixing well with the vegetables and garlic.
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Stir-fry for another 2-3 minutes, ensuring the noodles are heated through and evenly coated.
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Remove from heat and serve immediately.
Nutrition Facts
- Amount Per Serving
- Calories 329.3kcal
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 3.4g17%
- Cholesterol 373.0mg125%
- Sodium 8542.5mg356%
- Total Carbohydrate 48.3g17%
- Dietary Fiber 1.1g5%
- Sugars 2.3g
- Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For added flavor, season with soy sauce or tamari during the last minute of cooking.
Ensure the wok is very hot before adding ingredients to achieve a proper stir-fry texture without steaming the vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore moisture.
You can substitute rice vermicelli with rice noodles or udon noodles if preferred.
