Ginger Fried Rice GF/V

Forget take out. Stay in tonight and whip up something fresh and delicious. Perfect for a date night in, a movie marathon, or a simple weeknight side dish.

1 large carrot
3/4 c frozen peas
1 small red bell pepper
1 c shaved Brussels sprouts
1/2 small onion
| 4 garlic cloves, thinly sliced
| 2 1/2 tbsp vegan butter
| 1/2 c tamari or soy sauce
| 1/3 c @portlandsyrups Ginger Syrup
| sliced scallions for garnishing (optional)


Make one cup of dried white rice according to packages instructions. Once cooked, fluff with a fork then place in refrigerator to cool (if you have leftover rice you can skip this step). Dice up the carrot, pepper, and onion into small pea sized chunks then set aside with the peas and Brussels. Add 1 tbsp of butter to a large pan. Once butter is melted, add in your garlic slices and cook on medium heat until fragrant, about five minutes. Remove the garlic and set aside. Add another tbsp of butter, melt, then throw in all your veggies and sauté for about 5 minutes or until veggies are bright but still crisp. Add in the cold rice and another half tbsp of butter and throughly mix into veggies until rice is warm. Pour over tamari, ginger syrup, and garlic chips and stir to combine. Let the rice sit for a couple minutes while the rice absorbs all the liquid and the rice gets a little crispy. Give the rice another good stir then cut the heat, grab your bowls and utensils, and dig in!

Combine in a tall glass with ice, sip, and enjoy! 

Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate. 

Ingredients: Water (infused with dried rose bud and petal, dried rose hip, cane sugar, citric acid. 



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