- Prep-time: / Ready In:
- Serves 2
- Serving size: ½ of recipe
- Print/save recipe
Yum! I love this oil-free, vegan, fried rice dish. Top with cilantro and fresh chile and you are good to go! Sometimes I also add Sriracha, because I’m an addict ... don’t judge me. Looking for more healthy vegan dinner ideas?
Recipe adapted from Carbolicious.
By Bonny Rebecca,
Last Updated:
Ingredients
Teriyaki sauce
- 1 small clove garlic, crushed
- 1 small knob ginger, finely grated
- 1 tablespoon low-sodium Tamari
- 2 tablespoons coconut sugar or other dry sweetener
- ½ cup water
- 1 tablespoon cornstarch plus 1 tablespoon water
Unfried Rice
- 1 cup frozen or fresh corn
- 2 carrots, diced
- 3 green onions, chopped
- 4 mushrooms, sliced
- 1 8-ounce can chopped pineapple, or fresh if available
- 2 cups baby spinach
- 1 red chile, seeded and diced
- ½ cup chopped cilantro
- 1 small head broccoli, diced
- 2 cups uncooked brown jasmine rice
Instructions
- Give your rice a good wash and then cook it according to package directions or in a rice cooker.
- Heat a tablespoon of water over medium-high heat in a nonstick frying pan or wok, until the water begins to simmer. Add the carrots, broccoli, and green onions and cook until the onions are translucent, about 5 minutes.
- Add the mushrooms, corn, pineapple, spinach, chile, and cilantro. Mix together and turn down to medium heat. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
- To prepare the sauce, place the garlic, ginger, tamari, and coconut sugar in a small saucepan. Stir and let it cook for a minute or until the sugar dissolves. Add the ½ cup water.
- Mix the cornstarch and water together in a small bowl. Add the cornstarch mixture to the sauce, stir well, and let it cook and thicken for a further 2 minutes.
- Once the rice is cooked, throw it in the pan with the cooked veggies, pour your delicious sauce on top and mix it all through! Serve immediately.
Nutritional Information:
Per serving (½ of recipe): 445 calories, 97.1 g carbohydrates, 13.7 g protein, 3.5 g total fat, 0.6 g saturated fat, 0 g cholesterol, 454 mg sodium, 13.5 g fiber, 20.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (14)
(5 from 9 votes)Simply delicious. This is my fist plant based meal I have tried. I'm finding things that are comparable to what I usually eat. This is sooo good. Prep time was long because I didn't use frozen corn or anything canned. But it was worth it.
This was great! Love the sweet and spiciness! My husband and I make it and eat the leftovers for lunch for a couple days
Do you have the nutrition info for this or any other of the recipes?
Hi Simone, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website by the end of the summer. Please stay tuned for updates!
You list “dry sweetener” and in the instructions say “coconut sugar.” Is that the dry sweetener?
Hi Barbara, Yes, you're correct that coconut sugar is the dry sweetener. Sorry for the confusion. We've updated the recipe to make that clear. Thank you, Courtney Editor, Forks Over Knives
My husband and I both loved this recipe (and he's not fully into plant based)! I think it would be good also with some scrambled tofu - maybe I'll try that next time. The recipe is delicious!
This is SO good! Thank you for this great recipe
Unfortunately this was terrible. Zero flavour, very blah. I had to throw the whole lot in the bin.
Great option for replacing the usual Chinese takeout!
Do you think this could be frozen to eat at a later date?
It definitely could!
Very very delicious! Totally recommend it! I would like to add that this comes about to 3-4 portions instead of the proposed 2.
What do you mean dry sweetner?