Vegan pineapple and mushroom fried rice
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
- 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
-
Protein 6.6g
-
Total fat 9g
-
–Saturated fat 0.5g
-
Carbohydrates 56g
-
–Sugars 6.1g
-
Dietary fibre 3.4g
-
Sodium 551mg
-
Calcium 20mg
-
Iron 1.2mg
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.
Photographer: Tamin Jones
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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