Vegan Vegetable Fried Rice
Ingredients
Rice and vegetables
- 1/2 block cooked tofu
- 1 cup cooked brown or white rice
- 2 tbsp olive oil
- 1/2 tsp chili flakes
- 2 cloves garlic (minced)
- 2 green onion chopped
- 1/2 cup cooked chickpeas
- 1 carrot julienned
- 1/2 red pepper julienned
- 2 cups cremini sliced
- 1/2 zucchini chopped
- 2 handful spinach
- 1 cup shaved purple cabbage
- 1 cup kimchi
- Toasted or raw cashews
- Sesame seeds
Sauce
- 3 Tbsp tamari
- 1 Tbsp peanut butter
- 2 tbsp maple syrup
- 1 clove garlic (minced)
- 1-2 tsp sriracha
- 1 tsp toasted sesame oil
- 2-3 tbsp water
Preparation
Make the sauce by adding all sauce ingredients to a small bowl and whisking to combine. If too thick, add more water and set aside.
In a large nonstick pan or wok, add olive oil, chili flakes, green onion, and garlic. Sauté until fragrant.
Add carrots and mushrooms, and toss to combine.
Add the remaining vegetables, tofu, and chickpeas. Toss well and season with salt and pepper.
Add the cooked rice and kimchi. Stir or toss several times to incorporate all ingredients.
Pour the sauce over the mixture and stir to coat evenly.
Transfer to bowls and serve with cashews, sesame seeds, and a drizzle of sriracha.
Notes
This recipe is perfect for cleaning out the fridge with leftover vegetables.
