Vegan Chinese Fried Rice Recipe
You can be as creative as you want with the veg that you use. I reckon some aubergine cut into rounds and thinly sliced butternut squash would be a lovely combo!
Ingredients
- 1 tsp coconut or olive oil
- 2 button mushrooms sliced
- 1/4 courgette sliced
- 2 spring onions chopped
- 1/4 red chili deseeded and sliced
- 1 tbsp unsalted cashew nuts
- 1 tbsp unsalted peanuts
- 1 tsp tahini
- 1 clove garlic finely chopped
- 1/4 avocado sliced
- 1/2 pack Seeds of Change microwave quinoa rice or make your own if you have the time
If making your own rice
- 1/2 cup wholegrain rice
- 1/4 low salt veggie stock cube
For the soy marinade
- 2 tbsp soy sauce
- 1/2 tsp sugar or maple syrup
- 1/4 tsp ground ginger
- 1/4 tsp ground coriander
- 1 tsp lemon juice
Instructions
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If making your own rice, boil add 1/2 cup wholegrain rice to 1 cup of hot water in a medium pan. Once boiled, add the stock cube and cover. Simmer for 15 mins until all the water is absorbed and the rice is soft.
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Combine all the soy marinade ingredients in a cup and set aside.
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Heat a non-stick frying pan on medium heat and add the coconut oil. Once melted add the spring onion, chili and courgette.
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Once the courgette and onion start to cook, add the garlic and mushrooms
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When the veg is almost cooked, add the cashews and peanuts. Microwave the rice (if you are using packet rice).
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Add the rice to the pan along with the soy marinade. Continue to stir until the marinade thickens and becomes sticky.
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Serve in your favourite bowl and drizzle over the runny tahini. Top with a creamy avo.
-ENJOY!
Recipe Notes
If I'm feeling lazy, I use Seeds of Change Quinoa Wholegrain rice, but making your own is equally as nice!