Veggie Fried Rice

By: Katrina Butterworth
Veggie Fried Rice
Course
Dinner Lunch Main Dish Side Dish
Tags
Chinese Healthy Vegetarian
Info
  • Servings
    4
  • Prep Time
    10 mins
  • Cook Time
    30 mins
Ingredients
  • Cooked Brown Rice, Jasmine or Basmati 3 cups
  • Fresh garlic, minced 3 med cloves
  • Red onion, chopped finely 1 med
  • Tamari 3 tbsp
  • Sesame Oil 2 tbsp
  • Coconut Oil 2 tbsp
  • Tomato sauce 2 tbsp
  • Ketchup Manis 2 tsp
  • Cabbage, shredded 1 cup
  • Red Capsicum, sliced 1 med
  • Carrot, peeled & grated 1 lge
  • Bean Shoots 1 cup
  • Fresh coriander, chopped 1/2 cup
  • Fresh mushrooms, chopped 1 cup
A quick mid week dinner for a hungry family!

Method

  1. In a large fry pan or wok heat the coconut oil. Add the garlic and onion and cook until just tender.
  2. Add the vegetables, saving the quicker-cooking ones till last. Stir fry until just tender, add the rice and mix well.
  3. \r\nAdd the tamari, tomato sauce, sesame oil, ketchup manis and mix through well. Check and adjust to your taste.
  4. Serve topped with bean shoots and coriander.

Extra Notes

You can add egg to provide more protein. At the start, heat 1 tbsp coconut oil in the frying pan, add three eggs and cook, like an omelette. When cooked, set aside. When it has cooled, slice the omelette into strips, then add to the rice mixture just before serving.
More about the Author

Back to Recipes