Vegan pineapple and mushroom fried rice
Ingredients
- 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
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 341cal
-
Kilojoules 1427kJ
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Protein 6.6g
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Total fat 9g
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–Saturated fat 0.5g
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Carbohydrates 56g
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–Sugars 6.1g
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Dietary fibre 3.4g
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Sodium 551mg
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Calcium 20mg
-
Iron 1.2mg
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