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 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

Stay Awake

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 550 cal

Kilojoules 2300 kJ

Protein 16 g

Total fat 25 g

Saturated fat 7 g

Carbohydrates 60 g

Sugar 12 g

Dietary fibre 13 g

Sodium 70 mg

Calcium 120 mg

Iron 4 mg

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.