Satisfy your craving for fried rice with this flavorful and veggie-packed low-carb version! This delicious mushroom fried rice recipe is made with a combination of frozen vegetables and fresh ingredients and it's ready in 30 minutes!
In a large pan over medium heat, saute the diced onions in 3-4 tbsp of water until the onions are soft and translucent. Add the grated ginger and minced garlic. Stir to combine and let it cook for 2-3 minutes or until fragrant.
Add the frozen mixed vegetables, frozen mushrooms, and frozen cauliflower rice to the pan. Stir to combine and increase the heat to medium-high. Let it cook for about 15 minutes or until all the vegetables are hot and tender and all of the water has dissolved.
Pour 3 tbsp low-sodium tamari and ½ tsp toasted sesame oil over the vegetables and stir it in. Garnish with ½ cup of sliced green onions.
Use frozen cauliflower rice and a bag of frozen mixed vegetables instead of fresh to reduce your prep time for making dinner.
It's important to cook the frozen vegetables on medium-high heat because you need to cook off all the excess water that the frozen veggies release as they defrost. You don't want wet and sticky fried rice, it should be dry and tender.
The sesame oil is a finishing oil, not a cooking oil, so make sure that you wait until the end to add it to the rice.
Store the vegan fried rice in an airtight container in the fridge for 3-5 days or you can freeze it for a future meal.