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Fried Rice

Fried Rice never fails and if you've got leftover rice from the night before or you're just in clean out mode this is for you!

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There are fewer things that give me more pleasure than cleaning out the fridge.  If you have been reading along for the past few months you will know this is true.  There isn’t anything more satisfying than creating a meal out of a handful of ingredients you might otherwise glance over.  Sustainable living has never been cooler and that includes NOT WASTING FOOD.  So here we are again for another rendition of MAKING SOMETHING OUTTA NOTHING.  A blog I created for Vegan Bowls where nothing is wasted in the kitchen and the recipes always come out tasty, nutritious and dare I say beautiful.

Fried rice has been a weekly dinner in my house and for good reason.  I am usually creating recipes daily for clients and what that means is I usually have bits and bobs of leftover veggies, protein that need to get used up by the end of the week. Insert fried rice, the Queen of the leftovers!  At first glance you may not think this came out of nothing and therein lies the magic of fried rice.  All it IS is leftovers and odds and ends so let’s get making some fried rice.  Don’t worry if you don’t have my ingredients, get creative and use what you have on hand.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Fried Rice

Fried Rice never fails and this vegan Fried Rice is the best if you've got leftover rice from the night before or you're just craving a one dish wonder!
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Servings: 2 serving
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment

  • skillet or non-stick pan
  • stove

Ingredients

FRIED RICE INGREDIENTS

  • ½ block cooked tofu
  • 1 cup cooked brown or white rice
  • 2 tbsp olive oil
  • ½ tsp chili flakes
  • 2 cloves garlic minced
  • 2 green onion chopped
  • ½ cup chickpeas cooked
  • 1 carrot julienned
  • ½ red pepper julienned
  • 2 cups cremini mushroom sliced
  • ½ zucchini chopped
  • 2 handful spinach
  • 1 cup purple cabbage shaved
  • 1 cup kimchi
  • cashews toasted or raw
  • sesame seeds

SAUCE INGREDIENTS

  • 3 tbsp tamari
  • 1 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1 cloves garlic minced
  • 1-2 tsp sriracha
  • 1 tsp sesame oil toasted
  • 2-3 tbsp water
US Customary - Metric

Instructions

FRIED RICE INSTRUCTIONS

  • In a large nonstick pan or wok add olive oil, chili flakes, onion and garlic. Sauté until fragrant. Add in carrots and mushrooms and toss to combine.
  • Add in remaining veggies, tofu and chickpeas and give a good toss. Season with salt and pepper.
  • Finally add cooked rice and kimchi to the pan. Toss pan (or stir) several times to incorporate all the ingredients.
  • Pour sauce over mixture and stir to coat evenly.
  • Once done, transfer to bowls and serve with cashews, sesame seeds and a drizzle of sriracha.

SAUCE INSTRUCTIONS

  • Make sauce by adding all the ingredients to a small bowl.
  • Whisk to combine.
  • If the sauce is too thick add more water.
  • Set aside.

Nutrition

Serving: 1serving | Calories: 598kcal | Carbohydrates: 70g | Protein: 24g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Sodium: 1947mg | Potassium: 1219mg | Fiber: 11g | Sugar: 23g | Vitamin A: 7051IU | Vitamin C: 80mg | Calcium: 277mg | Iron: 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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