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
Nutrition Facts
Fried Rice
Serving Size
1 serving
Amount per Serving
Calories
598
% Daily Value*
Fat
27
g
42
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
15
g
Sodium
1947
mg
85
%
Potassium
1219
mg
35
%
Carbohydrates
70
g
23
%
Fiber
11
g
46
%
Sugar
23
g
26
%
Protein
24
g
48
%
Vitamin A
7051
IU
141
%
Vitamin C
80
mg
97
%
Calcium
277
mg
28
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.