Veggie Fried Rice by @deliciouslyella

20 min
Easy

2 servings

🫗

30 ml

Sesame Oil

🧄

6 g

Garlic

🫚

15 g

Ginger

🥕

150 g

Carrots

🥦

100 g

Broccoli

🥬

400 g

White Cabbage

🫛

100 g

Frozen Peas

🫘

140 g

Firm Tofu

🍚

250 g

Cooked Basmati Rice

🥢

30 ml

Tamari

🌿

10 g

Mint

🌿

10 g

Thai Basil

🍋

15 ml juice

Lime

🌶️

Crispy Chilli Oil

Preparation Steps

  1. Step 1/6

    Finely chop 2 cloves garlic and 1 small piece fresh ginger. Julienne or coarsely grate 2 carrots, cut 100 g broccoli into bite-sized pieces, shred 400 g white cabbage, cube 140 g firm tofu, and roughly chop the mint and Thai basil.

    🧄garlic
    🫚fresh ginger
    🥕carrot
    🥦broccoli
    🥬white cabbage
    🫘firm tofu
    🌿fresh mint
    🌿Thai basil
    🔪chef's knife
    🪵cutting board

  2. Step 2/6

    Heat 2 tbsp sesame oil in a large frying pan or wok over high heat. Add the chopped garlic and ginger, then cook for 1 minute until fragrant.

    🫗sesame oil
    🧄garlic
    🫚fresh ginger
    🥄wooden spoon

  3. Step 3/6

    Add the carrots, broccoli, cabbage, defrosted peas, and cubed tofu to the pan. Stir-fry for about 5 minutes, stirring regularly, until the vegetables are just tender.

    🥕carrot
    🥦broccoli
    🥬white cabbage
    🫛frozen peas
    🫘firm tofu
    🥄wooden spoon

  4. Step 4/6

    Add 250 g cooked basmati rice to the pan. Stir-fry for 2 to 4 minutes until the rice is hot and steaming.

    🍚cooked basmati rice
    🥄wooden spoon

  5. Step 5/6

    Remove the pan from the heat. Stir in 2 tbsp tamari and the juice of 1/2 lime until the rice is evenly seasoned.

    🥢tamari
    🍋lime
    🥄wooden spoon
    🍋citrus juicer

  6. Step 6/6

    Divide the fried rice between 2 serving bowls. Scatter the chopped mint and Thai basil over each portion before serving.

    🌿fresh mint
    🌿Thai basil
    🥣serving bowls

Composition

Ingredients

Types

Oil, Vegetables, Aromatics, Legumes, Plant Protein, Grains, Cooked Grains, Condiments, Sauces, Herbs, Fruit, Citrus

Ingredients

Sesame oil, Garlic, Ginger, Carrots, Broccoli, White cabbage, Frozen peas, Firm tofu, Cooked basmati rice, Tamari, Mint, Thai basil, Lime, Crispy chilli oil

Allergens

Sesame, Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Plant-Based, High-Fiber

Calories

570 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 79g, Fat: 20g, Saturated Fat: 3g, Fiber: 14g, Sugars: 15g

Nutritional Information

Minerals

Sodium: 1300mg, Potassium: 980mg, Calcium: 270mg, Iron: 5.3mg, Magnesium: 100mg

Vitamins

Vitamin C: 118mg, Vitamin A: 620µg RAE, Vitamin K: 155µg, Folate: 155µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, citrus juicer, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Rice Dish, One-Pan Meal

Occasions

Weeknight Dinner, Busy Evening, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Tender, Crisp-tender, Chewy, Fluffy, Juicy

Flavors

Savory, Nutty, Umami, Fresh, Citrusy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly after cooking,Store in an airtight container,Reheat until piping hot), freezer : 1 month (Freeze in airtight portions,Fresh herbs may lose texture after freezing,Defrost in the fridge before reheating)