Vegan pineapple and mushroom fried rice

Author: HFG staff

Photographer: Tamin Jones

This vegan fried rice dish can be thrown together in 15 minutes, making it an easy dinner idea.

Serves: 2

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon rapeseed oil
thumb-sized piece fresh ginger, grated
5 large fresh shiitake mushrooms, rinsed, patted dry and cut into thin slices (stalks optional)
½ teaspoon dark soy sauce
1 tablespoon fermented kimchi, finely sliced
2¼ cups cooked brown rice
2 tablespoons reduced-salt soy sauce
½ cup fresh pineapple, finely diced into cubes
⅓ cup spring onions, sliced diagonally, to garnish

Instructions

Stay Awake

1 Heat a wok over a high heat until it starts to smoke, then add the oil and the ginger and stir-fry for 5 sec. Add the mushrooms and stir-fry for 30 sec.

2 Season with the dark soy sauce, then add the kimchi followed by the cooked rice and toss together for 1 min.

3 Season with the light soy sauce, then add the pineapple cubes and mix gently into the rice. Garnish with the spring onions and serve immediately.

Nutrition Info (per serve)

Calories 341 cal

Kilojoules 1427 kJ

Protein 6.6 g

Total fat 9 g

Saturated fat 0.5 g

Carbohydrates 56 g

Sugar 6.1 g

Dietary fibre 3.4 g

Sodium 551 mg

Calcium 20 mg

Iron 1.2 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.