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!
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 cooked chickpeas
- 1 carrot (julienned)
- ½ red pepper (julienned)
- 2 cups cremini mushroom (sliced)
- ½ zucchini (chopped)
- 2 handful spinach
- 1 cup shaved purple cabbage
- 1 cup kimchi
- toasted or raw cashews
- 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 toasted sesame oil
- 2-3 tbsp water
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.