This plant-based stir fry has just the right amount of spice and is satisfyingly filling. Made with peanuts it has a little kick of protein as well. The ginger in this vegan meal is also a good source of magnesium, potassium, and vitamin B6.
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Kung Pao Fried Rice
This plant-based stir fry has just the right amount of spice and is satisfyingly filling. Made with peanuts it has a little kick of protein as well. The ginger in this vegan meal is also a good source of magnesium, potassium, and vitamin B6.
Ingredients
- 4 cups rice, cooked
- 1 tablespoon olive oil
- 1 onion, diced
- 3 stalks celery, diced
- 1/3 head cauliflower, diced
- 2 cloves garlic, minced
- 1/2 inch ginger, minced
- 1/2 inch jalapeño, seeded and minced
- 3/4 cup peanuts
- 1/8 teaspoon Himalayan salt
Instructions
- In a large pan, heat olive oil and cook onions until semi-translucent.
- Add in garlic, ginger, jalapeño, celery, cauliflower, peanuts and salt.
- Cook until cauliflower is soft.
- Stir in cooked rice and serve.
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 889kcal, Carbohydrates: 158g, Protein: 22g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Sodium: 112mg, Potassium: 618mg, Fiber: 7g, Sugar: 2g, Vitamin A: 20IU, Vitamin C: 26mg, Calcium: 102mg, Iron: 3mg
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