If you are a rice lover like me and are looking for a raw vegan fried rice recipe, look no further. This raw vegan garlic fried rice recipe is your answer. And if you have a dehydrator, wow! It becomes just like fried rice, both in taste and texture. If you don’t own a dehydrator, don’t worry! You aren’t missing any of the awesome flavor of this dish. It’s very tasty, a bit like risotto since it is coated with the soy garlic cream. I don’t dehydrate it if I’m pressed on time. The key to recreating fried rice in raw food is using wild rice, a nutrient packed water-grass seed. It’s chewy, nutty, and packed with protein, anti-oxidents, vitamins and minerals. One of, in my opinion, the best raw food ingredients. So let’s get started.
First, you need to prep the wild rice by blooming it. Check out the instructions on how to bloom the wild rice here. I recommend starting to soak the cashews 2-4 hours before you’re done soaking the wild rice, so that everything will be ready to go at the same time. Once both wild rice and cashews are soaked, drain and rinse well. Transfer the wild rice into a bowl.
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. The idea is, you only want to use the minimum amount of water to make it smooth and no more. For the carrots, use a peeler to slice into thin strips, then chop it fine.
Mix in the soy garlic cream into the wild rice, and toss well until the cream evenly coats all the wild rice. Mix the green peas, corn, and carrots in with the wild rice. Toss until everything is evenly distributed and you are done! It’s not as dry compared to the dehydrated version since it’s coated in cream but tastes great nonetheless.
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!
Looks just like cooked fried rice doesn’t it? You’re in for a treat! Pair it up with my raw vegan soy ginger stir fry, and you’ll have a fabulous raw vegan Asian dinner!
- 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)
- 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
- 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.
- Rinse the wild rice well under water until the water turns clear.
- 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.
- 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.
- Once the rice is bloomed, rinse and drain. Transfer the wild rice into a large bowl.
- Soak the cashews for 2-4 hours. Drain and rinse well.
- 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.
- 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.
- 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.
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.
[…] which makes it a perfect side dish for your Asian meals. It makes a great accompaniment for my raw vegan garlic fried rice and my raw vegan Thai Larb inspired salad. It is also a good way of getting iodine in your diet, […]