The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Special Stir-fried Jasmine Rice
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Special Stir-fried Jasmine Rice

Prep Time: 20 mins

Cook Time: 15 mins

This is a delicious stir-fried dish, which is great for using up leftover cooked rice, a much better use of it than just throwing it away! In this case it is brown jasmine rice that I am using, but ordinary white rice would probably work just as well. This meal contains a lot of ingredients, but it is worth it, as it is full of flavour, satisfying and doesn't take long to cook (besides being economical, in not wasting food! All part of the vegan ethos).

Ingredients (Serves 3-4)

2 cups pre-cooked chilled brown jasmine rice

3 tablespoons vegetable oil, divided

1 onion, thinly sliced

4 green onions thinly sliced, divided

3 garlic cloves, minced

1 tablespoon ginger, minced

1 cup fresh mushrooms, chopped

½ cup frozen broccoli, cut into bite size pieces

½ cup frozen cauliflower, cut into bite size pieces

½ cup fresh snow peas, cut into thirds

1 can bamboo shoots

1 can water chestnuts, thinly sliced

½ cup unsalted sunflower seeds

½ cup raw cashews, chopped

3 tablespoons dark soy sauce

1 teaspoon fresh basil, chopped

½ teaspoon peppercorns, ground

½ teaspoon sea salt

½ teaspoon rosemary

1 teaspoon fresh mint, chopped

1 carrot, thinly sliced

2 tomatoes, thinly sliced

3 sprigs of parsley, chopped

To Cook:

1. Heat 2 tablespoon vegetable oil in wok or large frying-pan on a medium-high heat; add onions, half of the  green onions, garlic and ginger and sauté for 5 minutes.

2.Stir in mushrooms, broccoli, cauliflower, snow peas, bamboo shoots, water chestnuts, sunflower seeds, cashews; cook for 3 minutes until the vegetables are tender.

3. Transfer the mixture to serving bowl, set aside.

4. Add the remaining oil to the wok and heat medium-high; when hot add the rice, cook 5 minutes. If rice sticks add 1 tablespoon oil and continue cooking.

6. Stir the vegetable mixture into rice and cook for another 2 minutes. Add sea salt, ground peppercorns, fresh basil, rosemary, and fresh mint.

7.Add soy sauce to taste

To Serve:

Top with carrots, tomato slices, green onions, and parsley serve hot. It can also be served cold (equally delicious).

Enjoy! Your votes and comments are much appreciated.


Picture courtesy of

Healthy Snacks Delivered Monthly
  1. Whiley
    This looks delicious voted
  2. BuddhasDelight
    yay veganara, back with another delicious idea. oddly enough, was just considering rice for dinner. love it! voted. enjoy the day... :)
    1. Veganara
      Thank you very much Whiley and BuddhasDelight! Nice to see you back too, after a long absence.
  3. Julie Sinclair
    Julie Sinclair
    Oh my dear this looks delicious. I will try this very soon. I love your spices and flavors you have added to this recipe. I am happy to see you back also have missed you and your lovely comments. Julie
  4. Granny Smith
    Granny Smith
    Such a great recipe sounds delicious
  5. Scott Desmond
    WOW this looks great
  6. Veghead
  7. Akanksha
    Yummy! Good to see you back after such a long time Maggie!
    1. Veganara
      Thank you Akanksha, you too! I thought you had left. Hope to see some more blogs from you as well soon.
      1. Akanksha
        I was away for a while and came back to see a lot changed here. Hopefully its for the good. Yeah. I was not in communication with them but some things really got me confused. I wish we can have the writing guidelines publicly available. I have lot of material to write especially now when I am undergoing a certificate course in nutrition and wellness. Just don't want to spend time writing something that might not get approved without explanation. Only if someone would reply to my email and clarify, I am all set to write again!
      2. Akanksha
        Its always good to be here. I am glad to see your post on top. It is motivating me to write again :)
  8. George O Hara
    Yummy looks so good
  9. Inge Scott
    Inge Scott
    Looks yummy!
  10. Buster509
    This is dense with good vegan stuff...and I'm in love with brown jazz


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