Vegan pineapple fried rice with kimchi

Author: HFG staff

Photographer: James Moffatt

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 canola 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 kimchi, finely sliced
2 ¼ cups cooked brown rice
2 tablespoons reduced-salt soy sauce
½ cup fresh pineapple, finely diced into cubes (or use canned chunks in juice)
¹⁄³ cup spring onions, sliced diagonally, to garnish

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Instructions

Stay Awake

1 Add oil to a wok and heat over high heat. Add ginger and stir-fry for 5 seconds. Add mushrooms and stir-fry for 30 seconds.

2 Add dark soy sauce and kimchi, then cooked rice, and toss together for 1 minute.

3 Add light soy sauce and pineapple cubes and mix gently into the rice. Garnish with 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.