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

1. If the cooled down, cooked rice has clumped together, simply separate it with your hands or with a fork. 
2. It’s best to use long-grain rice like Jasmine or Basmati rice for this recipe. 
3. 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/