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!
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.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
