A delightful and easy-to-make vegan stir-fried rice dish packed with vibrant vegetables and aromatic spices.
Heat the olive oil in a wok over medium heat.
Ensure the wok is hot before adding the oil to prevent sticking.
Add the minced garlic and diced onion to the wok and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the chopped carrots, sliced celery, and button mushrooms to the wok. Cook until they begin to soften.
Cut the vegetables evenly to ensure uniform cooking.
Push the vegetables to the side of the wok and add the cooked brown rice to the center.
Break up any clumps of rice for even frying.
Drizzle the soy sauce over the rice and sprinkle with turmeric, cayenne pepper, black pepper, and ginger powder. Stir to combine.
Adjust the seasoning to your taste preference.
Mix the vegetables back into the rice and stir in the shelled edamame. Cook until heated through.
Ensure the edamame is evenly distributed throughout the rice.
Serve the stir-fried rice hot, garnished with fresh herbs if desired.
Add a sprinkle of sesame seeds for extra flavor and texture.
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