

Vegan pineapple fried rice with kimchi
Ingredients
- 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
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
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Protein 6.6 g
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Total fat 9 g
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Saturated fat 0.5 g
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Carbohydrates 56 g
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Sugar 6.1 g
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Dietary fibre 3.4 g
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Sodium 551 mg
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Calcium 20 mg
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Iron 1.2 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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