Veggie Fried Rice
A flavorful and easy-to-make veggie fried rice, perfect for pairing with Chinese-style meals. Add tofu for extra protein!
Equipment
- Wok or large frying pan
Ingrediënten
- ¼ cup 60 ml canola or other vegetable oil for stir-frying, divided
- 1 cup 67 g green peas
- ½ cup 54 g shredded carrot
- ½ cup 68 g yellow corn kernels
- ½ cup 35 g thinly sliced button mushrooms
- ½ cup 60 g chopped celery
- 4 ounces 112 g extra-firm tofu, chopped into small cubes (optional)
- 1 teaspoon salt
- ½ teaspoon ground aniseed or fennel
- 1 teaspoon Chinese five-spice powder store-bought or homemade
- 4 cups 630 g fully cooked long grain white rice, preferably cold
- 2 tablespoons 30 ml soy sauce or tamari
- ½ cup 60 g chopped scallion
Instructies
- In a wok or very large frying pan, heat 2 tablespoons (30 ml) of the oil over high heat.
- Add the peas, carrot, corn, mushrooms, celery, and tofu (if using).
- Stir in the salt, aniseed, and five-spice powder.
- Stir-fry for about 2 minutes.
- Remove the vegetables from the wok and set aside.
- Heat the remaining 2 tablespoons (30 ml) oil, and stir-fry the rice for about 2 minutes.
- Add the soy sauce, cooked vegetable mixture, and scallion, then toss and cook for 2 more minutes.
- Remove from the heat and serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this alongside a main course like tofu stir-fry, spring rolls, or a fresh green salad for a complete meal.
Wine Advice:
A light white wine, such as Pinot Grigio or Riesling, pairs well with the delicate flavors of this fried rice.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 50 g | Protein: 12 g | Fat: 12 g | Fiber: 5 g | Sugar: 5 g
--------------------------------------------------------------------------------------------------
