Description
This nod to the Southern Ham and Lima Bean Fried Rice is a healthy, delicious, vegan twist that is an easy one-skillet wonder and packed with comfort food goodness. Zesty Onions, sweet carrots, nourishing zucchini and yellow squash, earthy garlic, hearty lima beans and chewy rice come together to create an amazingly tasty Country Lima Bean Fried Rice dish that is savory and delicious.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- 1 cup yellow onions, finely diced
- ½ cup carrots, cut into very fine matchsticks *
- 1 cup zucchini, small cubes
- 1 cup yellow squash, small cubes
- 1 Tablespoon + 1 teaspoon garlic, finely minced
- 3 Tablespoons low sodium tamari *
- 1 teaspoon liquid smoke *
- ½ teaspoon organic maple syrup
- 2 Tablespoons vegetable broth *
- ½ teaspoon hot sauce *
- 1 teaspoon apple cider vinegar
- 2 – [ 15 oz. cans ] lima beans, drained and rinsed
- 2 cups cooked and refrigerated brown rice (or rice of choice) *
Herb/Spices Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried crushed thyme leaves *
- ½ teaspoon dried parsley
- Pinch dried crushed rosemary
- ½ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper
Optional Toppings:
- Hot sauce
- Chopped fresh parsley
Instructions
- Place the Herb/Spice Ingredients into a small bowl, mix to combine, set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, carrots, squash and zucchini, sauté over medium heat until they are tender, approximately 7 to 9 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for 30 seconds, then add the Herb/Spice mix, sauté for 30 seconds, then add the cooked and refrigerated rice, and dry sauté for a few minutes. Then add all the remaining ingredients and sauté until everything is heated through. Serve with a generous drizzle of hot sauce and a tiny sprinkle of freshly chopped parsley.
Notes
*Cooked and Refrigerated Rice: Cooked and refrigerated rice works best when making a stir fry. If you use warm/hot cooked rice without refrigeration, the dish will be too gummy, sticky, and just not a pleasant texture. Using cooked refrigerated rice (preferably made the day before) allows the rice to dry out enough to showcase distinct individual grains of rice making a better textured dish.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Note: This is a stir-fry, if you wish to add a few more tablespoons of vegetable broth after the dish is done to moisten it up, do so at the end, then heat through and serve.
*Dried Thyme Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried thyme leaves, you can use ground thyme, but use half the amount.
*Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
*Liquid Smoke: Liquid Smoke is WFPB compliant; however, if you can’t find it or do not want to use it, you can try substituting with smoked paprika. We haven’t tried it as a substitution but believe it can work. You may need to ramp up other spices.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Carrots: We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those into small pieces. If you don’t have a julienne peeler, you can use grated carrots. We suggest grated or julienned carrots. For those interested, we used a Kuhn Rikon Julienne Peeler.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes: 4 servings
*Storage: Refrigerate, use within 5 days.