Veggie fried rice made tasty ingredients like miso paste and sesame seeds. This recipe is totally egg-free, oil-free and vegan.

• 1 cup uncooked rice
• 1 tbsp sesame seeds
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 1 large chopped carrot
• 1/2 cup frozen peas
• 1/2 cup frozen corn

• 3 tbsp water
• 1.5 tbsp white miso paste
• 2 tbsp soy sauce
• 2 tsp brown rice vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp ginger
• pepper to taste

1. Rinse the uncooked rice to remove excess starch. I do this in a mesh strainer. 
2. Cook the rice according to the package instructions, but leave a little time off so the rice is just slightly undercooked. For example, I cook it for about 12 minutes while the package says 15 minutes.
3. Once the rice is cooked, stick it in the fridge to cool a little (unless you don't mind sticky fried rice.) I usually prep the rice the day before.
4. Heat a large skillet to medium heat and toast the sesame seeds a bit (about 3 minutes or so, stirring a few times.)
5. Add the broccoli, cauliflower, and carrots to the skillet along with 2-3 tbsp of water. Cover and let the veggies cook through until fork tender, about 8 minutes.
6. In the meantime, mix all of the sauce ingredients together in a bowl.
7. Add the peas, corn, and rice to the skillet. Mix in the sauce.
8. Cook until the rice is tender and hot, about 10 minutes, stirring frequently.
9. Garnish your veggie fried rice with additional sesame seeds, or green onions, or serve as is!