VEGAN FRIED RICE

This delicious vegetarian dish is straightforward, tasteful and garden truck packed! It’s excellent as a aspect or main course and an ideal thanks to assign leftover rice. 

We used vegetable oil as we tend to white-haired the flavour mix here, however vegetable oil would even be nice. We tend to didn’t use heaps of oil because the flavor is a lot of from the veggies and spices. You'll even build Associate in Nursing oil free version of this direction if you favor, although the initial direction with oil goes to be the foremost tasty. If you would like Associate in Nursing oil-free version then simply use water or vegetable stock to fry the onions and veggies.

INGREDIENTS :

• 2 Tbsp Sesame Oil
• 1 Onion (Chopped)
• 1 Tbsp Crushed Garlic
• 1 Tbsp Minced Ginger
• 4 cups Cooked Rice
• 2 Tbsp Soy Sauce
• 1 tsp Green Curry Paste
• 2 cups (280g) Frozen Vegetable Mix
• 1 cup (150g) Roasted Salted Cashews
• 2 Spring Onions (Chopped)
• 1/4 cup Fresh Basil (Chopped)

INSTRUCTIONS :

1. Add the sesame oil to a frying pan with the chopped onion, crushed garlic, minced ginger and green curry paste and fry until the onions are softened.
2. Add in the frozen vegetables and soy sauce and fry that with the onions until the veggies are softened but still firm.
3. Then add in the cooked rice along with the cashews and chopped spring onions and fresh chopped basil and stir fry together for a couple of minutes until everything is well mixed and heated through.
4. Serve immediately.
5. Leftovers keep well in the fridge for 3-4 days.

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