Raw Vegan Garlic Fried Rice
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4-5
  • ½ bag of 1lb bag wild rice
  • ½ cup fresh green peas
  • ½ cup corn (fresh or frozen)
  • ¼ cup finely chopped carrots (use a peeler to slice into thin strips, then chop it fine)
Soy garlic cream
  • 1 cup cashews (soaked and drained)
  • ¼ cup gluten free tamari
  • 1 small clove of garlic
  • 1¾ teaspoon garlic powder for non-dehydrating option, 2 teaspoons for the dehydrating option
  • ½ teaspoon maple syrup
Chef Ito's technique for blooming wild rice:
  1. Score the wild rice for one full minute in the food processor. You have to continuously keep it running, so no pulsing here. FYI, it can be quite loud so I usually get out of the kitchen while it's scoring. When it's done, make sure the wild rice is covered with black powder. If it's not, it's a sign it's not scored enough so keep it running a little longer.
  2. Rinse the wild rice well under water until the water turns clear.
  3. Place it into a large mason jar like the half gallon size, or a very large bowl. Pour in enough water to soak and cover it. Let it sit for 12-18 hours. Caution: Make sure the jar or bowl you use has enough room for the rice to expand 2.5 - 3 times.
  4. Start soaking the cashews for the soy garlic cream 2-4 hours before you are finished blooming the rice, so that everything is ready to go when the wild rice is ready.
  5. Once the rice is bloomed, rinse and drain. Transfer the wild rice into a large bowl.
Garlic fried rice
  1. Soak the cashews for 2-4 hours. Drain and rinse well.
  2. Add the ingredients for the soy garlic sauce into the blender, and blend until smooth. If you are using a Vitamix, use the tamper to make the sauce nice and smooth. If you are using a normal blender and having a hard time getting it smooth, add a little bit of water at a time until it blends into a smooth cream. You only want to use the minimum amount of water to make it smooth and no more.
  3. Mix the soy garlic cream into the wild rice, and toss well until the cream evenly coats all the rice. Add the green peas, corn, and carrots in with the wild rice. Toss until everything is evenly distributed. If you are not dehydrating, you are done here.
  4. If you own a dehydrator, line the tray with a mesh sheet, then a silicone sheet. Spread out the wild rice mixture thinly and evenly and dry it at 115℉ (46℃) for 3 hours. Toss the wild rice a few times with a spoon while drying to help it dry evenly. Once the wild rice becomes dry on the surface and it looks brown, it's nice and warm and ready to go! Serve immediately before it cools off.
Feel free to adjust the amount of garlic powder to your liking. Dehydrating will slightly decrease the garlic flavor.

The non-dehydrated version is not as dry compared to the dehydrated version since it's coated in cream but tastes great nonetheless.

Store in an air-tight container. Keeps in the refrigerator for 4 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-garlic-fried-rice/