This is my favorite dinner this week. Easy recipe to change for a slightly different flavor too.
Spring Vegetable Fried Rice
https://plantbasedandbroke.com/spring-vegetable-fried-rice/
Easy, 10-minute, vegan spring vegetable fried rice! A healthy, springtime recipe loaded with seasonal vegetables. Serve as a side dish or as the main meal.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner, Lunch, Side Dish
Cuisine American, Fusion, Vegetarian
Servings 2
Calories 468 kcal
Ingredients
- 1 tablespoons oil
- 1 cup rice cooked and cooled. I recommend using long-grain rice list Jasmine or Basmati. Brown rice works too.
- 0.5 tablespoon ginger grated/minced
- 3 garlic cloves crushed
- 1 green onions chopped
- 0.5 cup carrots sliced
- 0.5 cup asparagus chopped
- 0.5 cup frozen peas
- 1 cups spinach
- 1 tablespoons soy sauce
Instructions
- Heat 1 tablespoon of oil in a large, non-stick wok or large skillet over high heat. Once the oil is hot, add the cooked rice. Stir, toast, and cook for about 3 minutes.
- With a spatula, push the rice to the edge of the wok so there is clear space in the middle. Add one more tablespoon of oil.
- Add the ginger, garlic, white part of the green onion, carrots, and asparagus to the middle. Fry for one minute, then combine with the rice.
- Add the frozen peas, spinach, and soy sauce. Stir and cook until peas are tender, about 3-5 minutes.
Notes
- If the cooled down, cooked rice has clumped together, simply separate it with your hands or with a fork.
- It’s best to use long-grain rice like Jasmine or Basmati rice for this recipe.
- To go gluten-free, use a gluten-free soy sauce or tamari sauce.
Nutrition
Serving: 1-ServingSodium: 546mgCalcium: 83mgVitamin C: 25mgVitamin A: 7343IUSugar: 5gFiber: 5gPotassium: 510mgCalories: 468kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 2gSaturated Fat: 1gFat: 8gProtein: 11gCarbohydrates: 87gIron: 3mg
https://plantbasedandbroke.com/spring-vegetable-fried-rice/
