• Lara Flanagan

Fried Rice

Updated: Feb 29

Day 22 of 30 recipes in 30 days


I experimented with a green curry last week.  I have long avoided making Thai curries since I can’t have coconut milk, but I finally tried a version using almond milk and it was surprisingly good!   It is not yet perfect, but it has potential as I love my Thai curries.   So definitely something I am going to experiment with until I perfect it.  What was another lovely bonus was that the kids loved it!  Rissie asked me to make a second curry that week and she ate all the vegetables.  It seems anything covered in curry sauce tastes good!  Because of our week of curries, I ended up with a lot of rice in the fridge, so I did a fried rice on the weekend.  Fried rice is another dish that has long been a favourite.   It was delicious and so easy too.

Fried Rice

Enough for 6 generous serves

3 cups of white uncooked rice

1 onion – peeled and diced

2 cloves of garlic – peeled and minced

Ginger – a piece about an inch long, peeled and roughly chopped

Bunch of spring onions – finely slice but discard the green ends

Capsicum – remove seeds and dice

2 x carrots – remove ends and dice

About a dozen mushrooms – sliced

1 cup of peas – fresh or frozen

3 bunches of Baby Bok Choy – remove ends and roughly chop or shred with hands

Olive oil – generous splash

Soy sauce – to taste – at least ¼ of cup

Cook the white rice as per instructions, drain and allow to sit for at least an hour.  (I find leftover rice works a treat – 3 cups of uncooked rice is roughly equivalent to 9 cups of cooked rice.)

Sautee onion, garlic and ginger in olive oil in a large fry pan (or wok) until translucent.

Add the capsicum, carrots, mushrooms and peas and cook for a few minutes.

Add ¼ cup to the rice and mix while cooking until combined and heated through.  Add the bok choy and combine.  Allow to cook for a few minutes.

Serve, season with additional soy sauce as per your preferences.




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