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
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
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.