Easy Colorful 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 cups 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 sauce by adding all the ingredients to a small bowl and whisk to combine. If the sauce is too thick, add more water and set aside.
In a large nonstick pan or wok, add olive oil, chili flakes, onion, and garlic, then sauté until fragrant.
Add carrots and mushrooms and toss to combine.
Add in remaining veggies, tofu, and chickpeas and give a good toss, then season with salt and pepper.
Add cooked rice and kimchi, then toss the pan or stir several times to incorporate all the ingredients.
Pour sauce over the mixture and stir to coat evenly.
Once done, transfer to bowls and serve with cashews, sesame seeds, and a drizzle of sriracha.
Tips
This dish is perfect for cleaning out the fridge by using leftover vegetables and rice.
