Vegan curried fried rice

Author: Niki Bezzant - Founding Editor

Photographer: Bryce Carleton

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Use up any leftover vegetables with this quick and easy vegan fried rice recipe for one. It's ready in just 10 minutes!

Serves: 1

Time to make: 10 mins

Ingredients

More weights & measures

spray oil
1 spring onion
1 carrot, diced
5cm piece ginger, finely chopped
1 clove garlic, finely chopped
1 courgettezucchiniX, diced
1 cup small broccoli florets
1 cup baby spinach
¾ cup cooked brown rice
½ teaspoon curry powder
2 tablespoons peanuts, roughly chopped
fresh coriandercilantroX to garnish (optional)
1 tablespoon coconut yoghurt, to serve

Instructions

1 Spray a large pan with oil and set over a medium-high heat. Add all vegetables except spinach and cook, stirring, for 4–5 minutes. Add spinach, rice and curry powder and stir-fry for 2–3 minutes, until rice is warmed through.

2 Add peanuts and stir to combine.

3 Serve rice garnished with coriander, if using, and coconut yoghurt.

Variations

Swap out any of the vegetables with leftover produce you have in the fridge, to make this a zero-waste meal

Make it gluten free: Check curry powder is gluten free.

Make it low FODMAP: Only use the green tips of the spring onion, swap garlic for ½ tablespoon garlic infused oil, limit courgette to 65g, and choose curry powder with no onion or garlic.

Nutrition Info (per serve)

Calories 550cal

Kilojoules 2300kJ

Protein 16g

Total fat 25g

–Saturated fat 7g

Carbohydrates 60g

–Sugars 12g

Dietary fibre 13g

Sodium 70mg

Calcium 120mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT