Vegan curried fried rice
Use up any leftover vegetables with this quick and easy vegan fried rice recipe for one. It's ready in just 10 minutes!
Reviewed by our expert panel Serves: 1
Time to make: 10 mins
Ingredients
- spray oil
- 1 spring onion
- 1 carrot, diced
- 5cm piece ginger, finely chopped
- 1 clove garlic, finely chopped
- 1 courgette, 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 coriander 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.
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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